Sunday, April 14, 2013

Curried Cauliflower and Potato Soup

1 large onion, chopped
2 Tbsp minced garlic
2 large potatoes, cubed
2 carrots, chopped
1/2 head cauliflower, chopped
 6 cups water
1 tsp curry powder (or more as needed)
1/4 cup tahini
1/2 cup nutritional yeast

Sauteé onion in a dry pot until brown.
Add 1/2 cup water and remove the browned onions from the bottom of the pot. 
Add garlic, potatoes, carrots, cauliflower, and water.
Bring to a boil then simmer for 30 minutes until all vegetables are soft.
Pureé with immersion blender or remove from blender, pureé in batches and return to the pot.
Add curry powder, tahini and nutritional yeast stir.
Serve hot.
There is no salt in this recipe so some may want to add salt. We like to have it with pepper.

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