Recipe Information:
Servings: 6
Estimated Total Preparation Time: 20 minutes
Calories per Serving: 525
Recipe Ingredients:
1 large head cauliflower, broken into small pieces
20 baby carrots, diced
2 cups chicken broth
3 tbsp butter spread (choose trans fat-free brand, such as Smart Balance)
½ large chopped onion
3 tbsp flour
3 cups evaporated nonfat milk
Salt and pepper
2 tbsp curry powder
2 tbsp turmeric powder
4 tbsp sour cream
4 oz seasoned croutons
Preparation:
1. Heat the chicken broth over high heat until it reaches a rolling boil.
2. Add the cauliflower and carrots to the broth and reduce to a simmer.
3. Simmer until tender, about 10 minutes.
4. Mash the cauliflower and carrots into smaller pieces.
5. Turn off heat and let sit.
6. Melt butter spread in a saucepan, add onion and sauté in until golden.
7. Add flour and cook over low heat until paste forms (this is called building a roux).
8. Add evaporated milk and stir over medium heat until thickened.
9. Add salt, pepper, turmeric, and curry powder to taste.
10. Add the cream sauce to the cauliflower mixture, return to heat and simmer; stirring until well blended.
11. Divide into four equal portions (about 2 cups soup each). Serve with 1 tbsp sour cream in the middle and 1 oz croutons on top of each serving.