Crazy Cs!

It appears that tonight was the night of the Cross Country Cooking Connection's Curried Cauliflower and Chickpea Chowder (soup) night! If only this one was more of a winner. Trusty co-chef Katy is still here and we just happened to read your posting before cooking. So we upped the curry powder to 2 TBS and added some garlic. Can't tell if that made a difference because our soup was SO ginger-y. I also added some arugula because we were going to make a salad but I didn't have enough and I thought the extra color would be nice. That did seem to be a good addition (at least for looks). So if I was to make it again, I would reduce the ginger by half and throw in a little cumin. The good and bad thing about cauliflower and chickpeas is that they don't have much flavor of their own so soak up flavors really well. But I just didn't think that this was the right mix. I'm going to have to try your curried sweet potato and cauliflower! I also wasn't sold on the chutney. We made the pineapple chutney. I think I was still on a high from the delicious Pineapple Fried Rice. I should say that I'm not a huge fan of chutneys but I was willing to give it a try. It was sweet but not complex enough. Sounds like the concoction that you came up with was excellent! Maybe you should write cookbooks. ;) We made some garlic flatbread to go along with it and it was a good dipper for the soup.