Curried Cream of Cauliflower Soup
Description
This recipe for curried cream of cauliflower soup gets flavor from roasting cauliflower plus seasoning with curry powder, cayenne pepper, and turmeric.
Ingredients
•
1 head cauliflower, cut into florets
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2 tablespoons vegetable oil
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1 teaspoon salt
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1 tablespoon butter, cut into small pieces
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1 large yellow onion, diced
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1 teaspoon chopped garlic
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1 teaspoon curry powder
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1 teaspoon cayenne pepper
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1 teaspoon ground turmeric
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1 quart chicken stock
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1 cup heavy whipping cream
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salt and ground black pepper to taste
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2 tablespoons chopped fresh parsley
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Toss cauliflower florets, vegetable oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
3
Roast in the preheated oven until browned, about 25 minutes.
4
Meanwhile, melt butter in a saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Stir in garlic; cook until fragrant, about 2 minutes. Season with curry powder, cayenne pepper, and ground turmeric; continue to cook, stirring continually, 5 minutes more.
5
Stir roasted cauliflower into onion mixture. Add stock, cover the saucepan, and bring to a boil. Immediately remove the cover, reduce heat to low, and simmer until liquid reduces slightly, about 10 minutes.
6
Purée cauliflower mixture with an immersion blender until mostly smooth. Stir in cream; season with salt and black pepper. Garnish servings with parsley.