CURRIED CAULIFLOWER SOUP (MOOSEWOOD RESTAURANT DAILY SPECIAL) RECIPE

Curried Cauliflower Soup (Moosewood Restaurant Daily Special) Recipe image

Provided by dette

Number Of Ingredients 17

2 tbsp canola or other vegetable oil
1 1/2 c. chopped onions
1 tbsp minced fresh chiles, seeds removed for a milder "hot"
1 tbsp grated fresh ginger root
1 tsp turmeric
1 tsp ground cumin
1 tsp ground cinnamon
2 c. cubed white or red potatoes
4 c. cauliflower florets (about 1 medium head)
4 c. water or vegetable stock
1 tsp salt
1/4 c. raw white basmati rice
1 tbsp fresh lemon juice
1 tsp sugar
2-3 tbsp chopped fresh cilantro
Salt and tround black pepper to taste.
Plain nonfat yogurt (optional)

Steps:

In a soup pot, heat the oil on low heat. Add the onions, chiles and ginger and sprinkle witha dash of salt. Cover and cook, stirring occasionally, for aobut 10 minutes, or until the onions are translucent. Add the turmeric, cumin, coriander, and cinnamon and cook for 1-2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower, water or stock, and salt, and then cover and bring to a boil. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover, and simmer until the vegetables and rice are tender, about 15 mintues. In a blender, puree about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sugar, and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt, if desired.