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QUICK CURRIED CAULIFLOWER SOUP

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Reference:

Bon App�tit, January 2003 Jennifer Martin, Portland, OR Too Busy To Cook?

Prep:

One-Dish Meal: These recipes satisfy your need for a quick, simple cooking experience. One dish serves as a meal in itself.

Servings:

Makes 8 to 10 servings.

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Submitted by:

Foodie

Ingredients

tbsp olive oil

large onion, chopped

1/2 tbsp sugar

tsp curry powder

cups cauliflower florets (from 1 large head), chopped

ounces Yukon Gold potatoes, peeled, diced into 1/2-inch cubes (about 1 1/4 cups)

cups low-salt chicken broth

Plain yogurt

Chopped fresh mint

Directions

Heat oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, stirring often, about 5 minutes. Add sugar and curry powder; stir 1 minute. Add cauliflower and potatoes; stir 1 minute. Add broth and bring to boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 35 minutes. Working in batches, puree soup in blender. Return soup to same pot and bring to simmer. Season with salt and pepper. Ladle soup into bowls; top with yogurt and some mint.

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