17 April 2009

Gobi Masala Soup

Made this today at work out of some leftover Gobi Masala and it was ridiculously tasty, so here's a version for you.
Just a note, I wouldn't call this authentic in any way, it is just what occurrd to me to put in. There are many delicious and authentic Gobi Masala recipes out there if you're a stickler for tradition.

Gobi Masala Soup

1 large head cauliflower, chopped
1 medium onion, diced
3-4 cloves garlic
1 med potato, diced
1 med carrot, diced
3 tbsp oil, butter or ghee
1 tsp tumeric
1 tsp curry powder
1 tsp cumin
1 tsp cayenne
Water, vegetable or chicken stock
1 can coconut milk or some heavy cream

In a 6 qt. pan, heat your fat of choice until shimmery and add the veggies. Sautee vegetables until lightly colored. Add the spices and sautee until nice and aromatic. Add enough liquid to cover the veggies, bring to a boil and reduce to a simmer. Simmer until vegetables are tender. Purée the soup with a stick blender, food mill, regular blender... Whatever you have. If using a regular blender, be sure to remember to remove the little cap in the lid and cover with a towel to avoid the hot soup explosion. Add the purred soup back to the pot, and stir in coconut milk or heavy cream. Serve with naan

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