CURRY CREAM OF CAULIFLOWER CHEESE SOUP

Curry Cream of Cauliflower Cheese Soup image

A thick, smooth soup. I usually only use the 1/2 tsp curry powder, but you can go up on that as you like.

Provided by Parsley

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons butter
1 small white onion, chopped
1 celery rib, chopped
1 carrot, peeled and chopped
2 garlic cloves, minced
4 cups chicken broth (or vegetable broth)
1/2 cup dry white wine
1 head cauliflower, broken into small flowerets
1/2-1 teaspoon curry powder
1/4 teaspoon white pepper
1/2 teaspoon white sugar
salt, as needed, to taste
1 cup light cream
1 cup shredded cheddar cheese

Steps:

In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
Salt to taste.
Serve.

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