Although there is no cream in this soup, you’d never guess it based on its consistency or taste. In fact, I intended to put cream in it, but after it was blended, it seemed unnecessary. Served with a salad, this makes a quick, great light dinner.
1 tablespoon olive oil
1 Spanish onion, chopped
3 garlic cloves, minced
1 tablespoon minced ginger root
2 celery stalks, sliced
1 ½ tablespoons curry powder
1 head cauliflower, broken up
6 cups chicken broth
4 tablespoons chopped basil leaves or cilantro leaves, or a combination
Kosher salt and black pepper
Place a stockpot over medium heat and when it is hot, add the oil. Add the onion, garlic, ginger, celery and curry powder and cook until the onion has softened, about
4 – 5 minutes. Raise the heat to high, add the cauliflower and chicken broth and bring to a boil. Cook until the cauliflower is tender, about 20 minutes.
Transfer to a blender, add the basil and blend until smooth. Add salt and pepper to taste. Serve garnished with additional basil leaves.