COLD CURRY CAULIFLOWER SOUP--SMOOTH, SIMPLE, & YUMMY!

Steps:

• Soup:.
• Steam the cut cauliflower until tender. Drain and add back to pot.
• Add chicken stock, milk, olive oil, grated ginger, and spices. Boil until nicely blended and cauliflower starts to disintegrate, about 10 minutes.
• Either pour the soup into a blender or food processor to blend, or use a hand-held mixer to smooth the soup into a lovely, creamy consistency.
• Mix cornstarch with a couple tablespoons of water to make a smooth paste. Stir this cornstarch paste into the hot soup until it has thickened, and then remove it from heat.
• Let cool in the refrigerator until time to serve. Place shaved ice in each bowl and then place a smaller terrine on top of the ice. Ladle the soup into the smaller terrines. Enjoy on a hot day, letting guests add in cayenne or other spicy seasonings to taste.
• Curry Powder:.
• Place whole spices in a heavy frying pan (without oil--just directly in the pan) and toast over low-medium heat, stirring to toast all sides of the spices. Remove and cool. Transfer to a grinder, such as a coffee grinder or a blender on high. Grind and remove to an air-tight container.
• Note: Whole turmeric is hard to find, but the other spices are easy. Make this recipe in much larger batches, say, 1/4 cup increments, and store it for later use or even place in fancy containers for gift-giving. Enjoy!