February 5, 2010: Cauliflower and Potato Soup with Curry Spices

It was another rainy day in Southern California so tonight I pulled out the soup kettle again. I decided to use the cauliflower and ginger I bought at the farmers' market on Sunday. Being fond of the combination of cauliflower and potatoes with curry spices, that was the direction I took.

While the onions were cooking in the oil, I grated the ginger, then pulled out turmeric, cinnamon, cumin, and coriander from the spice shelf and added that all to the kettle. By gently cooking the spices in the oil, you bring out their flavors. Also, by using the freshest spices possible (those that haven't been kept in your pantry for too long), you get optimum flavor and more of the health benefits they provide. For instance, turmeric is known as an anti-inflammatory; ginger is great for the digestive tract; cinnamon is thought to lower cholesterol.

The rest of the ingredients were sent to the kettle to simmer for about 15 to 20 minutes. When the vegetables were tender, I pureed it all in the food processor. The result was a rich, velvety and creaminess complemented by the intensity of the spices... and was very healthy for you, too!

CAULIFLOWER AND POTATO SOUP WITH CURRY SPICES

2 T olive oil
1 1/2 cups chopped onions
1/4 t Thai chili paste
1 T grated ginger
1 t turmeric
1 t ground cumin
1 t ground coriander
1/2 t ground cinnamon
2 cups cubed russet potatoes
4 cups cauliflower florets
4 cups vegetable or chicken stock
1/2 t sea salt
1/4 cup uncooked basmati rice, rinsed
2 T lemon juice
2 t raw sugar
Sea salt and freshly ground pepper, to taste
Fresh chopped cilantro

Heat the oil in a heavy soup kettle. Over low heat, cook the onions until translucent. Add the ginger and the spices and cook for 1 to 2 minutes. Be careful not to burn the spices. Add the potatoes, cauliflower, salt, stock to the kettle and bring to a boil. Add the rice, reduce the heat to a simmer and cover the kettle. Simmer for 15 to 20 minutes, or until the vegetables are tender. Puree the soup in batches in your food processor or blender. Return to the kettle. Stir in the lemon juice and sugar; add salt and pepper to taste. Ladle into bowls, then sprinkle with chopped cilantro. This makes about 4 servings.