CURRIED CREAM OF CAULIFLOWER SOUP

Curried Cream of Cauliflower Soup image

A rich and filling soup, perfect for cold winter nights.

Provided by Allyson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h5m

Yield 4

Number Of Ingredients 13

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
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
Roast cauliflower in preheated oven until browned, about 25 minutes.
Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.1 g, Cholesterol 89.9 mg, Fat 32.7 g, Fiber 4.8 g, Protein 5.4 g, SaturatedFat 16.9 g, Sodium 1390.9 mg, Sugar 5.7 g