Spiced Carrot Cauliflower Soup
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
Onion (chopped)5 cups
Water (warm)1.5 tsps
Curry Powder1 tsp
Ground Cinnamon1 tsp
Garam Masala1 tsp
SaltDirections:
1
Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft
2
Dissolve the vegetable bouillon in the water and add to the pot
3
Add the remaining ingredients to the pot and stir to combine
4
Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender
5
Using an immersion blender or standing blender, puree all of the ingredients until smooth
6
Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft
7
Dissolve the vegetable bouillon in the water and add to the pot
8
Add the remaining ingredients to the pot and stir to combine
9
Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender
10
Using an immersion blender or standing blender, puree all of the ingredients until smooth