4 - 6 servings
This soup is a wonderful way to use up leftover vegetables at the end of the week.
Courtesy of Marie Asselin, foodnouveau.com, Quebec City
Tbsp (30 mL) extra-virgin olive oil
medium yellow onion, chopped
clove garlic, diced
Tbsp (15 mL) fresh ginger, finely grated
tsp (5 mL) Madras curry powder
head cauliflower, in florets
lb(s) (454 g) carrots, peeled and chopped
medium sweet potato (about 12 oz/340 g), peeled and chopped
cups (1 L) vegetable or chicken broth
tsp (2 mL) sea or kosher salt
Plain Greek Yogurt or sour cream (optional)
Fresh cilantro, chopped (optional)
In a large pot, heat olive oil over medium-low heat. Add onions; sauté until softened and translucent, 3 to 4 minutes.
Add garlic, and cook 1 minute more. Add grated ginger and curry powder and cook 1 minute more, until fragrant.
Add cauliflower florets, carrots and sweet potato to pot, stirring to coat vegetables with spice mixture.
Stir in broth and salt. Partially cover pot, reduce heat and simmer for 20 minutes or until vegetables are tender.
Purée the soup in batches in a blender, then taste and adjust seasoning if necessary. If desired, serve topped with Greek yogurt and cilantro.