Curried Cauliflower Sweet Potato Soup

Soup is simmering on the stove, filling the house with a delightful aroma.  It’s drifting out to the street, too, because I opened the garage door in order for neighbors and passers-by to say, “My goodness that smells good!  Whoever lives there must be skilled at cooking in order to make such a delicious-smelling dinner!”  I like a lot of positive reinforcement.

Here’s an approximate recipe recreation of how to make it.  Change the vegetables based on what you have on hand or what’s on sale at the store, adjust spices to your taste.  Next time I’ll add a can of pumpkin.  Tonight’s batch doesn’t have any cumin because I used it up last time and forgot to add it to the grocery list.   I’ve really enjoyed this soup with sourdough bread, and it was great to take to work for lunch with a salad of spinach, cucumber, tomato, and avocado.

Let me know what you think if you try it.  Did you make any changes?  What do you serve with it for dinner?

Curried Cauliflower Sweet Potato Soup

1 onion
4-10 cloves garlic
2 yams or sweet potatoes
2-3 carrots, or 1/2 pound baby carrots
1 head cauliflower
2 tbsp. olive oil
1 tsp. curry powder
1 tsp. cumin
Salt & pepper to taste
2 cups vegetable broth
~2 cups water

1.  Chop onion and cauliflower, mince garlic, dice carrots and potatoes. It doesn’t have to be too small, it’s going to get blended up later.  I cut baby carrots in half, and slices of sweet potato into 2-6 pieces depending on the diamater of the slice.

2.  Saute vegetables in oil over medium high heat in large pot until there’s some light browning, adding spices during last 2 minutes. You can saute and chop at the same time, adding each vegetable as you cut it.  With chopping, this step was about 15 minutes for me.  I added about 1/2 tsp salt too to make up for the low sodium veggie broth.  Others might want more, I don’t like my food very salty.

3.  Stir in broth and water.  Simmer, covered, for about 30 minutes.  Stir occasionally. Add more or less water depending on how many vegetables you used and how thin you want the final product.  Vegetables should be fully covered with some floating-around-room.

4.  Cool 5 minutes.  Blend soup in batches in food processor or blender until smooth-ish and creamy. I blend one batch, pour it back into the pot, stir, and then put more in the blender.  It takes about 4 times for it to be the texture I want.

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July 5, 2009. Recipes, Words.

One Comment

  1. Sandy replied:

    I wondered at the strange smells wafting through our neighborhood but, alas, it was
    some local BBQ, not your great-smelling veggie soup. I guess the distance was just
    too far!!!! Sandy

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