Recipe Name Curried Carrot Cauliflower Soup Submitted by embrandon Recipe Description This was a soup that I created with leftover cauliflower from Easter dinner. Quantity 1 Quantity Unit cup Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount Measure 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 Steps Sequence Step 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.