Cooking the curry powder over low heat for a short time eliminates any raw taste and sweetens the spice.
Ingredients
2 tablespoons olive oil
1 tablespoon butter
2 celery ribs, with leaves
2 medium-sized onions, chopped
1 tablespoon minced garlic
1 tablespoon curry powder
6 cups Fresh Vegetable Broth
1 head cauliflower, broken into florets
1 ripe tomato, seeded and chopped
1/2 cup half-and-half
Salt and pepper to taste
3 scallions, thinly sliced on the diagonal, for garnish
Directions
1. Combine oil and butter in a heavy pot over low heat. Wilt the celery and onions 10 minutes or until tender, stirring occasionally; add garlic during last 5 minutes.
2. Stir in the curry powder and cook, stirring, over low heat for 1 minute. Add the broth, cauliflower and tomato; bring to a boil, reduce the heat to medium and simmer for 15 minutes or until the vegetables are tender. Remove the pot from the heat and cool slightly.
3. Purée the soup in a food processor, adding the half-and-half through the feed tube. Season with salt and pepper. Refrigerate to chill before serving. Garnish with scallions.
