Cold Curry Cauliflower Soup--Smooth, Simple, & Yummy! Recipe

Name: Cold Curry Cauliflower Soup--Smooth, Simple, & Yummy!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 1 cauliflower, trimmed and cut into pieces; 3 cups chicken stock; 1 cup half-and-half (or milk); 2 tablespoons olive oil; 1 teaspoon salt (to taste); 2 tablespoons curry powder, preferably homemade (see recipe below); 2 teaspoons grated fresh gingerroot; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 tablespoons cornstarch, to thicken; Curry Powder; 1 teaspoon turmeric; 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 1 teaspoon peppercorn; 1 teaspoon cardamom pod

Servings: persons

Soup
1 cauliflower, trimmed and cut into pieces
3 cups chicken stock
1 cup half-and-half (or milk)
2 tablespoons olive oil
1 teaspoon salt (to taste)
2 tablespoons curry powder, preferably homemade (see recipe below)
2 teaspoons grated fresh gingerroot
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons cornstarch, to thicken
Curry Powder
1 teaspoon turmeric
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon peppercorn
1 teaspoon cardamom pod

1
Soup:
2
Steam the cut cauliflower until tender. Drain and add back to pot.
3
Add chicken stock, milk, olive oil, grated ginger, and spices. Boil until nicely blended and cauliflower starts to disintegrate, about 10 minutes.
4
Either pour the soup into a blender or food processor to blend, or use a hand-held mixer to smooth the soup into a lovely, creamy consistency.
5
Mix cornstarch with a couple tablespoons of water to make a smooth paste. Stir this cornstarch paste into the hot soup until it has thickened, and then remove it from heat.
6
Let cool in the refrigerator until time to serve. Place shaved ice in each bowl and then place a smaller terrine on top of the ice. Ladle the soup into the smaller terrines. Enjoy on a hot day, letting guests add in cayenne or other spicy seasonings to taste.
7
Curry Powder:
8
Place whole spices in a heavy frying pan (without oil--just directly in the pan) and toast over low-medium heat, stirring to toast all sides of the spices. Remove and cool. Transfer to a grinder, such as a coffee grinder or a blender on high. Grind and remove to an air-tight container.
9
Note: Whole turmeric is hard to find, but the other spices are easy. Make this recipe in much larger batches, say, 1/4 cup increments, and store it for later use or even place in fancy containers for gift-giving. Enjoy!

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Soup, 1 cauliflower, trimmed and cut into pieces, 3 cups chicken stock, 1 cup half-and-half (or milk), and more.

Yes, Cold Curry Cauliflower Soup--Smooth, Simple, & Yummy! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Curry Cauliflower Soup--Smooth, Simple, & Yummy!

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