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Curried Cauliflower Noodle Soup
Ingredients
- 2 Tbsp. peanut oil Or possibly extra virgin extra virgin olive oil
- 1 x onion, sliced
- 8 x cloves garlic, sliced
- 3 x serrano or possibly jalapeno chilies, seeded if you do not want the heat, and chopped
- 1 lrg carrot, halved lengthwise and cut into half-moons
- 8 piece crystallized ginger Or possibly 1/3 c. peeled and grated fresh ginger
- 3 x to 4 Tbsp. curry pwdr
- 1 c. dry white wine
- 2 x sweet potatoes Or possibly white potatoes, peeled and julienned
- 1 sm head cauliflower, sliced
- 8 c. vegetable stock Or possibly chicken stock
- 1 c. egg noodles
- 1 c. coconut lowfat milk (optional)
- 1 tsp salt
- 1/2 tsp freshly grnd black pepper Minced fresh cilantro (optional) Toasted sliced almonds (optional) Chopped fresh chives (optional)
Directions
- To make soup, heat oil in large pot over medium-high heat. Add in onion and garlic and saute/fry several min, till translucent/soft. Add in chilies, carrot, ginger and curry, and cook, stirring, several min more or possibly till flavors are aromatic. Add in wine and cook till it is reduced by half. Add in potatoes, cauliflower and stock; bring to a boil, skimming off any froth. Lower heat to a simmer and cook about 20 min, or possibly till vegetables are tender but not falling apart.
- If serving when soup is finished, add in noodles about 10 min before vegetables are done. If you are not serving right away, cook noodles separately in boiling salted water and add in when reheating. When vegetables are done, stir in coconut lowfat milk and season with salt and pepper. Ladle into bowls and garnish with cilantro, almonds and chives.
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