Curried Cream of Cauliflower Soup
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 cream
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh parsley
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Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss cauliflower florets, vegetable oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
- Roast in the preheated oven until browned, about 25 minutes.
- 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.
- 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.
- Purée cauliflower mixture with an immersion blender until mostly smooth. Stir in cream; season with salt and black pepper. Garnish servings with parsley.
Source
Original recipe: View Original