SAN DIEGO (CBS 8) - This soup makes a perfect transition from summer into fall.
1 tablespoon olive oil
1 medium onion, medium coarse chopped
2 ribs celery, peeled and chopped
2 cloves garlic, minced
3 large carrots, scrubbed and peeled, cut into 1/2-inch thick rounds
1 medium head cauliflower, cleaned and chopped
1 tablespoon Madras-style curry powder
1 teaspoon ground ginger (fresh if you have it)
1/8 teaspoon nutmeg
4 to 5 cups reduced-sodium chicken broth, heated (vegetable for Vegan)
1 cup coconut cream or light coconut milk
Salt and freshly ground pepper to taste
Heat the oil in a large heavy bottom saucepan or stockpot over medium heat. Add the onion, celery and garlic cover. Cook, stirring occasionally, until the onion is golden about 10 minutes. Add the carrots and stir well. Stir in curry powder, ginger, and nutmeg cook stirring almost constantly for a few minutes.
Add the broth and bring to a boil over high heat. Reduce the heat to medium-low and partially cover the pot. Simmer until the carrots are very tender, about 30 minutes.
Transfer soup in batches to a blender, purée until smooth and pour the puréed soup into a large bowl. (If you have a hand blender purée the soup in the pot.) Return the puréed soup to the pot. Stir in the coconut cream or coconut milk over low heat just until the soup is reheated (do not simmer). Season the soup with salt, pepper garnish with a dollop of yogurt, and serve hot.
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