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Indian Cauliflower Curry Soup
Ingredients
| 2 ч.л. | oil |
| 1 | onion, coarsely chopped |
| 2 | cloves garlic, crushed |
| 1 с.л. | finely grated ginger |
| 1 | large green chile, seeded and finely chopped |
| 2 с.л. | medium-hot curry paste |
| 1 | large head cauliflower, divided into florets |
| 1 | large potato, peeled and chopped |
| 1 litre (4 cups) | vegetable broth |
| 250 ml | light cooking cream |
| 6 | sprigs of curry leaves |
| 2 с.л. | oil, for frying |
| — | papadums for garnish |
Instructions
- Heat the oil in a large frying pan over medium-high heat. Add the onion, garlic, ginger and chile and fry for 5 minutes, stirring, until the onion softens. Add the curry paste and fry for another minute.
- Add the cauliflower, potato and broth and bring to a boil. Reduce the heat and let simmer, stirring occasionally, for about 20 minutes or until the potatoes and cauliflower are tender. Remove from the heat and set aside to cool for about 5 minutes.
- Transfer the cauliflower to a blender and blend until smooth.
- Return the cauliflower to the pan. Set over low heat. Add the cream and stir. Cook for about 2 minutes. Taste and add salt and pepper to taste.
- Meanwhile, heat the extra oil in a small pan, add half the curry leaves and fry until crisp. Transfer them to a plate. Repeat with the remaining leaves.
- Ladle the soup into bowls and sprinkle with the curry leaves. Serve it hot accompanied by papadums.
