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Indian Cauliflower Soup With Garam Masala

Ingredients

• Nonstick cooking spray
• 1/2 cup coarsely chopped onion
• 3 cloves garlic, minced
• 1 32-ounce carton reduced-sodium chicken broth
• 1/2 of a head cauliflower (14 ounces), cut up
• 2 cups peeled and cubed Yukon Gold or red-skinned potato
• 1/2 cup chopped carrot
• 1 tablespoon grated ginger
• 1 1/2 teaspoons garam masala (or 3/4 teaspoon curry powder and 3/4 teaspoon ground cumin)
• 1/2 cup yogurt
• Salt
• Cayenne pepper
• Snipped chives or parsley (optional)

Directions

1. Lightly coat a saucepan with cooking spray.
2. Heat saucepan over medium heat.
3. Add onion and garlic and cook for 3 to 5 minutes, stirring frequently.
4. Stir in broth, cauliflower, potato, carrot, ginger, and garam masala.
5. Simmer, covered, 12 minutes and cool slightly.
6. Transfer vegetable mixture, half at a time, to a blender and blend until nearly smooth.
7. Return pureed mixture to saucepan.
8. Stir in yogurt.
9. Heat through (do not boil).
10. Season to taste with salt and cayenne pepper.
11. Garnish each serving with chives.

Attribution