Cauliflower-Tomato Curry Soup
1 small onion, chopped
1 clove garlic, minced
olive oil, as needed
1 cup carrots, sliced
6 cups cauliflower, chopped
3 cups vegetable stock
1 (14 ounce) can tomato sauce
1 tablespoon curry
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
salt and pepper, to taste
2 tablespoons Bragg's Amino Acids or soy sauce
1/2 cup nondairy milk (I use almond)
2 tablespoons nutritional yeast
1. In a large soup pot, saute the garlic and onion in oil until they start to soften. Add the carrots and cauliflower and saute until they start to soften, around 3 more minutes.
2. Add veggie stock, tomato sauce, Bragg's, and spices. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes or until veggies are soft. Transfer 1/2 of soup to blender with 1/2 cup milk. Blend and return to pot.
3. Add nutritional yeast, stir, return to heat if necessary and serve.
Source of recipe: I wrote this recipe
SO HOW'D IT GO?
This is amazingly delicious! Good work, Danni! ;)b
I didn't really measure anything, and used a can of diced tomatoes instead of tomato sauce - oh, and I added some coriander too...I lightly blended it with my immersion blender and served with bread and salad - a fantastic soup!