November's Soups.

Yet again, another amazing set of soups. Katie hosted a great soup club meeting. Can't wait for the next one!


Submitted and created by Katie
Curry Carrot Soup
3 lbs carrots (peeled and roughly chopped)
2 medium onions, chopped
4-8 cups chicken stock (or vegetable stock for veggies)
2 tsp olive oil or butter
3 tbsp curry powder
1 tbsp cayenne (more if you like it HOT!)
salt and pepper
sour cream (optional)

Saute carrots and onions in olive oil for 10 minutes, then add about 3 cups chicken stock. Bring to a boil. Stir in curry powder and cayenne. Simmer for another 10-15 minutes. Puree, in batches, in food processor, and add back to pot. Add more stock and more curry or cayenne to taste and salt and pepper. Serve with a dollop of sour cream if desired.

Submitted by Katie
Created By Mama Neubauer
Creamy Cauliflower and Almond Soup
2 cauliflowers (cut into florets)
1 large onion, chopped
4 tablespoons butter
6-8 cups chicken stock
1 cup half and half
8 oz sliced almonds
salt and pepper

Saute cauliflower half of almonds and onion in butter. Add 4 cups stock and bring to a boil, simmer until everything is very tender, about 30 minutes. Puree in batches and add back to pot. Season with salt and pepper and add half and half (and more stock as needed to come to desired consistency). Heat soup through, but do not boil at this stage!
Meanwhile, toast the remaining almonds.
Serve soup with toasted almonds on top.