Yes, that is the real title of this recipe, which I got off of the Cooking Light Bulletin Boards. It is originally from Eat Shrink and Be Merry by Greta and Janet Podleski.
This soup took awhile to make because I was a genius and decided to cook my wild rice from scratch, which takes 45 minutes (use a pre-cooked one like the stuff from Trader Joe's or even Uncle Ben's to make it go quicker!). But once the rice is done everything comes together pretty quickly. It has a very nice flavor, but you have to really like curry!! We liked it a lot and agreed that we would definitely make it again.
We do not have a picture but the soup is kind of ugly anyway so you're not really missing out. It's yellow with chunks in it. Yum?
(Curried Cauliflower Soup with Swiss Cheese and Wild Rice)
Eat Shrink and Be Merry / CLBB
1 TBSP butter or olive oil
2 cups thinly sliced leeks (about 2 large)
2 tsp minced garlic
4 cups small cauliflower florets
1-1/2 cups peeled, cubed sweet potato
1-1/2 tsp curry powder
1 tsp ground cumin
4 cups chicken or vegetable broth
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup cooked brown and wild rice blend
1 cup evaporated 2% milk
1/2 cup packed shredded light Swiss cheese (2 oz)
Heat butter in a large non-stick soup pot over medium heat. Add leeks and garlic. Cook and stir until leeks begin to soften, about 3 minutes.
Stir in cauliflower, sweet potato, curry and cumin. Cook and stir for 1 more minute. Add broth, salt and pepper. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, until vegetables are tender.
Transfer half the soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup and mix well. Stir in cooked rice, milk, and Swiss cheese. Heat soup for 1 more minute. Serve hot.
Yield: 8 servings