This gingery curried carrot soup with cauliflower is one of my favourites – perfect for sipping out of an oversized mug or eating from a deep bowl while curled up on the couch. (The curry flavour is mild – add more or omit it for more sensitive palates.)It’s also a perfect light dinner if we’re going out – something to eat with the kids before the sitter comes that will fill the gap without filling us up. Otherwise, a quick salad and good bread or batch of cheesy biscuits is all I need to carry me into the weekend. If you’re looking for a use for cilantro stems, finely chop about a tablespoon and add them along with the ginger.
Curried Carrot and Cauliflower Soup with Apple and Ginger
canola or olive oil, for cooking
1 medium onion, chopped
2 cloves garlic, crushed
1 Tbsp. grated fresh ginger
1 tsp. curry paste or powder (or to taste – optional)
4 carrots, peeled and diced
1 small head cauliflower, chopped
1 Granny Smith apple, peeled, cored and diced
4 cups (1 L) chicken stock
1/2-1 cup half and half or whipping cream
Salt and pepper to taste
sour cream or plain yogurt, for serving (optional)
sprigs of cilantro, for serving (optional)
In a medium pot set over medium-high heat, add a drizzle of oil and sauté the onion and garlic until softened, about 5 minutes.
Add the ginger and curry paste and cook for another minute.
Add the carrots, cauliflower, apple, chicken stock and 2 cups water. Bring to a simmer and cook until the veggies are very tender, – 20-30 minutes.
Add the cream and puree with a hand-held immersion blender right in the pot, or transfer in batches to a regular blender and puree until smooth. Season with salt and pepper to taste and serve hot, topped with a dollop of sour cream or yogurt and/or chopped fresh cilantro, or cool and refrigerate or freeze until needed.