Curried Cauliflower And Potato Soup(Makes 5 Cups)

• 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

1. 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.
2. Do not allow to brown.
3. Stir in the curry, ginger and turmeric.
4. Saute, stirring for about 1 minute.

leeks, vegetable oil, water, curry powder, ground ginger, turmeric, cauliflower, russet potatoes, apple, carrot, chicken broth, water, lowfat milk, salt, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579797 (may not work)