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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cups | chicken broth, fat free | 1 | medium (2-1/2" dia) | Onion, chopped | 3 | cups, chopped | Carrots | 3 | cups | Cauliflower, broken into florets | 3 | small (2-1/4" dia) | tangerine | 1 | tablespoon | curry powder | 1 | teaspoon | salt, to taste | 1 | teaspoon | pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | Place chicken stock in medium stock pot | | 2 | Add carrots, onions, and cauliflower to the stock pot. | | 3 | Bring stock to a boil, reduce heat and simmer until vegetables are tender. | | 4 | While vegetables cook, squeeze juice from tangerines and add to the stock pot. | | 5 | When vegetables are tender, remove soup from heat and let cool to room temperature. | | 6 | Once soup is cool, blend soup until smooth in a blender. | | 7 | Return soup to stock pot and add curry powder, salt, and pepper. | | 8 | Let soup simmer for another 15 minutes to allow flavors to blend. |
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