Ingredients:
1 tablespoon olive oil
½ cup chopped onion
1 teaspoon peeled, freshly grated ginger
1½ teaspoons curry powder
½ teaspoon turmeric
3 cups chopped cauliflower (small pieces)
½ cup cored and chopped apple
2 cups reduced-sodium chicken stock (or your own)
1 cup peeled, thinly sliced russet potatoes
1 teaspoon sea salt
1 cup milk, almond milk, or coconut milk

TOMATO–MINT GARNISH
¼ cup diced tomato
1 teaspoon chopped fresh mint
¼ teaspoon peeled, grated ginger

Directions:

  1. Heat oil in a large saucepan over medium-low heat. Add the onion and cook, stirring frequently, until soft, about 3 minutes. Lower the heat, add the ginger, curry powder, and turmeric and continue cooking for another 2 minutes.
  2. Add the cauliflower, apple, broth, and potatoes to the onion mixture, stir and heat to boiling. Cover and cook over low heat until the potatoes are tender, about 15 minutes.
  3. Add the salt and cool to room temperature.
  4. When cool, combine the cauliflower mixture and milk-of-choice in a blender and blend until smooth.
  5. MAKING THE GARNISH: In a small bowl, stir together the tomato, mint, and ginger. Set aside.
  6. Return soup to the saucepan and heat over low heat until just warm. Do not boil! Ladle into serving bowls and garnish with the tomato-mint mixture.

Serves 4