INGREDIENTS

1. 2tablespoonsvegetable oil
2. 1largeonion, chopped
3. 1clovegarlic, minced
4. 4teaspoonscurry powder
5. 3-4cupscauliflower florets, to your taste
6. 1large all-purposepotato, peeled and cut into 1/2 inch dice
7. 1cupfrozen peas
8. 4cupschicken stockor vegetable stock
9. 1/2cup cannedcrushed tomatoesor tomato puree
10. 3/4teaspoonsalt
11. 1/2cupsour cream
12. 3tablespoonsunbleached all-purpose flour

DIRECTIONS

1. Heat oil in a medium-size soup pot over moderate heat.
2. Add the onion and cook, stirring, until translucent, 8 to 9 minutes.
3. Stir in the garlic and curry powder and cook over low heat, stirring, for 1 minute.
4. Add the vegetables, stock, tomatoes and salt, bring to a boil, reduce the heat to moderately low, and cover.
5. Simmer just until the vegetables are tender, 10 to 12 minutes.
6. While the vegetables cook, whisk the sour cream and flour together in a small bowl.
7. Add a ladleful of the broth to the mixture and whisk again.
8. When the vegetables are tender, stir the sour cream mixture into the soup.
9. Simmer, stirring often, for 8 to 10 minutes; don’t worry if there are small lumps of flour in the soup, they should cook out.
10. Briefly whisking the broth might help.
11. Taste the soup before serving, adding a bit more salt, if necessary.