Cooking oil 2tbsp
Chopped onion 2 cups
Chopped carroto 1 cup
Garlic cloves, minced 2(or 1/2 tsp powder)
Finely grated gingerroot 2tsp
Curry powder 1 tbsp
All-purpose flour 1/4 cup
Chicken(or vegtable) stock 4 cups
Chopped cauliflower 5 cups
Can of 2% evaporated milk 13.5 oz
Salt 1/4 tsp
Liquid honey 3 tbsp
Heat cooking oil in lard saucepan on medium. Add next 4 ingredients. Cook for 5 to 10 micutes, stiring often, until onion is softened.
Add curry powder. Heat and stir for about 1 minute until vegtables are coated and curry is fragrant.
sprinkle with clour. Heat and stir for 1 minute.
Slowly stir in 2 cups (500 mL) stock, scraping any brown bits from bottom of pan, until boiling and thinkened. Add remaining stock and next 3 ingredients. Stir. Bring to boil. Reduce heat to medium-low. Simmer, uncoverd, for about 15 minutes, stiring occasionally, until cauliflower is tender.
Add honey. Carefully process with hand blender or in blender until smooth.
YES WE ARE ALIVE!!!Both of us have had a few busy days but we are back:) After coffee with a friend and talking about Mad Mango cafe the craving for curry came back to us. We also had a HUGE(I'm not kidding this thing was massive) head of cauliflower we needed to use. Since we loved the silky smooth texture of the egg plant soup we had we decided a pureed soup was the way to go. To add something special to this recipe a touch of cilantro, hot sauce and perhaps even plain yogurt to garnish would be the perfect finishing touches to a devine recipe. We really do promise that this whole blog wont be soup, we are just working our way through an amazing soup cook book so bear with us :)
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