Curried Cauliflower Soup
1 1/2 cups celery, chopped
1 medium sweet potato, peeled and diced
1 cup carrots, chopped
1/2 head of cauliflower, roughly chopped
1 TB lemon juice
2 TB butter
1 tsp minced garlic
1/2 tsp salt
2 cups chicken broth
1/2 TB Patak's mild curry paste
2 TB sour cream
1 cup skim milk
2. Add the chopped sweet potato and lemon juice, and let cook for another 7-8 minutes.
3. While this is cooking, you can get your cauliflower ready. First, holding the head of cauliflower with the stem facing up, cut the head of cauliflower in half. Put one half back in the fridge for another time, and cut the other half into medium size pieces. The florets sort of break off on their own without too much cutting effort. Don't forget to rinse the cauliflower off!
5. After about 10 minutes you can add the curry paste. If you really like a stronger curry flavor you can add more than the 1/2 TB, but this was enough for my liking.
This recipe made quite a bit of soup, and because it is so thick it's very filling. You could serve 5 or 6 people here as an appetizer or maybe 4 if it was for lunch or a light dinner. Soup is also a great dish to make on a Sunday and freeze portions so that you can take one out when you know you won't have time to cook, or just need something to easily grab and bring to work with you for lunch!