Curried Cauliflower Soup Recipe

Curried Cauliflower Soup 1 onion chopped 1 clove garlic minced 1 T. safflower oil 1 to 2 t. curry powder 1/2 to 1 t. ground cumin 1/4 t. turmeric 1 small head or 1 1/2 pounds cauliflower, broken into florets (1 carrot roughly diced)

cups Ginger Vegetable Stock or boullion 1 small potato peeled and diced sea salt to taste 1 cup plain low-fat yogurt ( I used Go Veggie mozzarella soy based, and Tofutti's "Sour Supreme" sour cream dollop into a cup of the soup.)

Freshly ground pepper to taste and Lemon Juice to taste In a soup pot, heat the oil and saute the onion and garlic until the onion is tender. Add the curry, cumin, turmeric, cauliflower and carrots and stir together for a minute or 2. Add the stock and the potato and bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Puree if desired in batches. ( I chose to leave the veggies intact in a broth. ) Stir together the yogurt with 1 tsp. cornstarch, and whisk into the soup. Heat through and serve.