Cooking the curry powder over low heat for a short time eliminates any raw taste and sweetens the spice.

　　

Ingredients

Makes 6 servings

　　2 tablespoons olive oil

　　1 tablespoon butter

　　2 celery ribs, with leaves

　　2 medium-sized onions, chopped

　　1 tablespoon minced garlic

　　1 tablespoon curry powder

　　6 cups Fresh Vegetable Broth

　　1 head cauliflower, broken into florets

　　1 ripe tomato, seeded and chopped

　　1/2 cup half-and-half

　　Salt and pepper to taste

　　3 scallions, thinly sliced on the diagonal, for garnish

　　

Step 1

1. Combine oil and butter in a heavy pot over low heat. Wilt the celery and onions 10 minutes or until tender, stirring occasionally; add garlic during last 5 minutes.

　　

Step 2

2. Stir in the curry powder and cook, stirring, over low heat for 1 minute. Add the broth, cauliflower and tomato; bring to a boil, reduce the heat to medium and simmer for 15 minutes or until the vegetables are tender. Remove the pot from the heat and cool slightly.

　　

Step 3

3. Purée the soup in a food processor, adding the half-and-half through the feed tube. Season with salt and pepper. Refrigerate to chill before serving. Garnish with scallions.

　　

Nutrition Per Serving

Per serving: 271 calories

　　38g carbohydrates

　　9g protein

　　10g fat

　　13mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.