Curry Soup

A thick soup made without flour or eggs. Requires a stick blender to smooth the mix after cooking, and a 2-quart soup pot. Cornbread and a salad make it a satisfying but light supper. Make it vegetarian: Substitute a quality vegetable broth for the chicken stock.


1 small head Cauliflower, chopped (~16oz) 1 cup chopped yellow Onion
1 Tbsp Curry Powder (hot, mild, combo, whatever) 1/2 tsp Paprika
Safflower or Peanut Oil 3 Cups Chicken Stock or Vegetable Broth
Salt, Fresh Ground Pepper to taste Optional: 1Tbsp yogurt or sour cream
Stick blender (Cuisinart's stainless steel model works well)


  1. Saute the onion and garlic in the oil for 1-2 minutes.
  2. Add the curry and continue to saute until the onion turns glossy, about another 2 or 3 minutes.
  3. Stir in the cauliflower. Continue to cook, stirring, for another 2 minutes.
  4. Add the broth, bring to a boil then cover and simmer for about 10-15 minutes, until vegetables are tender.
  5. Add the paprika, salt and pepper to taste. Stir briefly, then remove from the heat.
  6. Blend it until creamy using the stick blender or a food processor.
  7. Stir in the optional yogurt or sour cream if you are using it, heating over a low flame (do not boil).