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Curried Cream of Cauliflower Soup
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Roasted cauliflower soup with bold curry spices for a flavorful kick.
Ingredients:
  • 1 head cauliflower, cut into florets
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon butter, cut into small pieces
  • 1 large yellow onion, diced
  • 1 teaspoon chopped garlic
  • 1 teaspoon curry powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 quart chicken stock
  • 1 cup heavy whipping cream
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat oven to a toasty 450 degrees F (230 degrees C).
  • Coat cauliflower florets generously with vegetable oil and 1 teaspoon of salt, then arrange evenly on a baking sheet.
  • Roast cauliflower in a hot oven until golden brown, approximately 25 minutes.
  • In a saucepan over medium high heat, melt butter. Saute onions in the butter until soft for about 5 minutes. Add garlic to the onions and continue cooking until fragrant, around 2 more minutes. Season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring constantly, for an additional 5 minutes.
  • Combine roasted cauliflower and onion mixture, then pour in the stock. Cover the saucepan and bring the mixture to a boil. Once boiling, uncover, reduce heat, and simmer for about 10 minutes until the liquid slightly reduces.
  • Blend mixture in the saucepan using an immersion blender until mostly smooth. Mix in cream, season with salt and pepper. Serve soup in bowls and top with parsley for garnish.

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