3C Soup (Curry, Carrot & Cauliflower)

2 tbsp olive oil

1 onion, chopped

5 cloves garlic, minced

6 cups chopped carrot

4 cups chopped cauliflower

4-6 cups water

1 tsp salt

3/4 tsp cumin

1/4 tsp ginger

1/4 tsp pepper

1/8 tsp cinnamon

Chile powder to taste

In a large pot, heat the oil over medium heat. Add the onion and sauté 5 minutes. Add the garlic and sauté another 2 minutes, carefully so that it does not burn. Add the carrot, cauliflower and 2 cups of water. Cover the pot and cook the vegetables until they are soft. Turn off the heat. Put the vegetables in a blender and blend until there are no lumps, adding more water as necessary. You might have to do this in stages, letting steam escape as to not blow the lid off of the blender. Return the soup to the pot over low heat. Add the spices and stir well. Let it cook about 10 minutes, stirring occasionally.

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Posted in FoodBank CookBook

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