Curried Cauliflower with Basil Soup

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, after it was blended, adding cream seemed superfluous. Served with a salad, this makes a quick, great, light dinner.

Curried Cauliflower with Basil Soup
Prep time: 
Cook time: 
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Serves: 8 to 10 cups
  • 1 tablespoon olive oil
  • 1 Spanish onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon minced ginger root
  • 2 celery stalks, peeled and sliced
  • 1½ tablespoon curry powder
  • 1 head cauliflower, cored and coarsely chopped
  • 6 cups chicken stock
  • 4 tablespoons chopped basil or cilantro leaves, or a combination, plus additional for garnish
  • Kosher salt and black pepper, to taste
  1. 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 tender, about 10 to 15 minutes. Raise the heat to high, add the cauliflower and stock, and bring to a boil. Cook until the cauliflower is tender, about 20 minutes to 25 minutes.
  2. Transfer to a blender in batches, add basil, and blend until smooth. Add salt and pepper to taste. Serve immediately, garnished with additional basil leaves