Curried Vegetable Soup Recipe

  • 2 tablespoons oil
  • 1 onion, chopped (large)
  • 1 clove garlic, minced
  • 4 tablespoons curry powder
  • 3 cups cauliflower florets, to your taste (I used one whole cauliflower, all of it, chopped)
  • 1 potato, peeled and cut into 1/2 inch dice (large)
  • 1 cup frozen peas (I like the "petite peas")
  • 4 cups chicken or vegetable stock
  • 1/2 cup canned crushed tomatoes or tomato puree
  • 3/4 teaspoon salt (use less)
  • 1/2 cup sour cream (can use non-fat although I used the real thing...)
  • 3 tablespoons unbleached all-purpose flour
Add the vegetables, stock, tomatoes and salt, bring to a boil, reduce the heat to moderately low, and cover. Simmer just until the vegetables are tender, 10 - 12 minutes.

While the vegetables cook, whisk the sour cream and flour together in a small bowl. Add a ladleful of the broth to the mixture and whisk again. When the vegetables are tender, stir the sour cream mixture into the soup. Simmer, stirring often, for 8 - 10 minutes. Taste the soup before serving, adding a bit more salt, if necessary. We added cracked pepper at the table. Serves 5 to 6.

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