Appetizers / Soups / Salads

curried carrot/cauliflower soup takes 10 minutes to prepare.

curried carrot/cauliflower soup takes 45 minutes to cook.

curried carrot/cauliflower soup makes 5 servings.

The ingredients for curried carrot/cauliflower soup are:

12 oz of carrots
2 cups of cauliflower
1.5 quarts of chicken or vegetable broth plus .5 to 1 cups of water depending on cook time
1 tablespoon curry powder (I like hot curry powder, but use mild if you prefer less heat)
2 tsp cumin
1 tablespoon minced garlic
2 tsp of minced ginger

Here is how you make curried carrot/cauliflower soup:

bring all incredients to a boil. Cover and simmer for 45 minutes. puree with immersion blender or transfer to regular blender in batched. Will keep in refrigerator for 2 to 3 days, or freeze in individual servings for up to several months. For shorter cook time use frozen vegetables. The cauliflower is for creaminess; you can use white potato instead.Serving Size: makes five 2 cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user GEORGALIS.

The nutritional information for curried carrot/cauliflower soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 46.0

• Total Fat: 1.2 g
• Cholesterol: 6.0 mg
• Sodium: 1,173.2 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 2.9 g
• Protein: 2.9 g

curried carrot/cauliflower soup is Indian cuisine.

The dietary needs meet for curried carrot/cauliflower soup is Vegan