Curried Cauliflower And Potato Soup(Makes 5 Cups) - cooking recipe

Ingredients

1 large or 2 medium leeks, trimmed and washed well, coarsely chopped (about 1 1/2 cups)
1 tsp. vegetable oil
1 Tbsp. water
2 to 3 tsp. curry powder
1 tsp. ground ginger
1/2 tsp. turmeric
1/2 head cauliflower, trimmed and cut into small florets (about 2 c.)
1/2 medium russet potatoes, pared and diced (about 2 c.)
1/2 medium Granny Smith apple, pared, cored and diced (about 3/4 c.)
1 carrot, trimmed and pared (left whole)
1 (13 3/4 oz.) can chicken broth, preferably unsalted
1 c. water
1 c. low-fat milk
salt and pepper
chopped fresh parsley or coriander

Preparation

Combine the leek, oil and water in a large broad saucepan. Cover and sweat the leek over very low heat until tender, about 10 minutes.
Do not allow to brown.
Stir in the curry, ginger and turmeric.
Saute, stirring for about 1 minute.