Curried Cauliflower Soup with Minted Yogurt

1 medium yellow onion, chopped
6 Tbsp Vera Jane’s Extra-Virgin Olive Oil
2 small cloves garlic, chopped
1 tsp lemon zest
1 Tbsp DLM Mild Curry Powder
(1) 15-oz can chick peas, drained
1 cup unsweetened coconut milk
4 cups chicken stock
1 large cauliflower, cut into small florets
1½ cup baby carrots, cut into 1/8-inch rounds
2 tsp salt
7 oz plain Greek yogurt
2 Tbsp fresh mint, chopped

In a large saucepan, sauté chopped onions in 4 Tbsp olive oil until tender. Turn down heat and add garlic, lemon zest, and curry powder. Sauté mixture for an additional 1 minute, then remove from heat and set aside. In a blender, combine chick peas, coconut milk, 1 cup chicken stock, and onion mixture from the saucepan. Purée mixture in blender until smooth. Return the empty saucepan to heat with 2 Tbsp olive oil. Add cauliflower and carrots to the saucepan and sauté for 3 to 5 minutes. Add remaining stock and simmer for 15 to 20 minutes until vegetables are ender. Add the blended mixture to saucepan and simmer for 5 minutes. Season with salt as needed. Combine yogurt and

mint in a small bowl. Serve soup topped with a dollop of minted yogurt.

Makes 6–8 servings

Allergy Warning: Contains Milk

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