The curry powder imparts a classic taste
of India to this soup. Pair with warm, crusty rolls and a crisp
green salad.
Curried Cream
of Vegetable Soup
4 cups water
2 large carrots, peeled and chopped
1/2 head cauliflower, chopped
1 medium potato, peeled and chopped
1 small onion, chopped
4 teaspoons chicken base or bouilon granules
1 1/2 teaspoons curry powder
1/4 teaspoon ground white pepper
1/4 teaspoon Worcestershire sauce
1 1/2 cups heavy cream
2 tablespoons finely chopped chives (optional)
Boil water, carrots, cauliflower,
potato, onion, chicken base, curry powder, pepper and Worcestershire
sauce in stockpot; reduce heat to medium. Cook, stirring occasionally,
for 17 to 20 minutes or until vegetables are tender.
Transfer mixture to blender
or food processor (in batches, if necessary); cover. Blend until
almost smooth. Return to stockpot; stir in cream. Cook over low
heat, stirring occasionally, for 10 to 12 minutes or until heated
through. Sprinkle with chives before serving.
