Cold Curry Cauliflower Soup--Smooth, Simple, & Yummy!

Ingredients

Soup

• 1 cauliflower, trimmed and cut into pieces
• 3 cups chicken stock
• 1 cup half-and-half (or milk)
• 2 tablespoons olive oil
• 1 teaspoon salt (to taste)
• 2 tablespoons curry powder, preferably homemade (see recipe below)
• 2 teaspoons grated fresh gingerroot
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons cornstarch, to thicken

Curry Powder

• 1 teaspoon turmeric
• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon peppercorn
• 1 teaspoon cardamom pod

Directions

1. 1

   Soup:.

2. 2

   Steam the cut cauliflower until tender. Drain and add back to pot.

3. 3

   Add chicken stock, milk, olive oil, grated ginger, and spices. Boil until nicely blended and cauliflower starts to disintegrate, about 10 minutes.

4. 4

   Either pour the soup into a blender or food processor to blend, or use a hand-held mixer to smooth the soup into a lovely, creamy consistency.

5. 5

   Mix cornstarch with a couple tablespoons of water to make a smooth paste. Stir this cornstarch paste into the hot soup until it has thickened, and then remove it from heat.

6. 6

   Let cool in the refrigerator until time to serve. Place shaved ice in each bowl and then place a smaller terrine on top of the ice. Ladle the soup into the smaller terrines. Enjoy on a hot day, letting guests add in cayenne or other spicy seasonings to taste.

7. 7

   Curry Powder:.

8. 8

   Place whole spices in a heavy frying pan (without oil--just directly in the pan) and toast over low-medium heat, stirring to toast all sides of the spices. Remove and cool. Transfer to a grinder, such as a coffee grinder or a blender on high. Grind and remove to an air-tight container.

9. 9

   Note: Whole turmeric is hard to find, but the other spices are easy. Make this recipe in much larger batches, say, 1/4 cup increments, and store it for later use or even place in fancy containers for gift-giving. Enjoy!