Curried Cauliflower Soup
Roasted cauliflower, and the lots of sauteed onions give this curried to a soup a solid base and silky texture. The Indian-inspired spice blend adds a subtle heat and smokiness. It comes together pretty quickly with the help of an immersion blender, and can even me made vegan if you use vegetable broth and oil instead of butter. The crunchy pieces of cauliflower on top make for a great presentation.
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6 ccauliflower, cut into florets (about 6 cups)
2 Tbspvegetable oil
1 Tbspbutter, chopped
3 mediumonions, sliced 1 inch thick
1/2 tspcoriander, dried
1/2 tsphot paprika or chili powder
4 cvegetable or chicken broth
1 cyogurt, optional
How to Make Curried Cauliflower Soup
- Preheat oven to 450°F. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and toast until the florets turn brown, about 25 minutes. Set aside 1/2 cup of crispiest florets for garnish.
- Melt butter in a pot over medium–high heat. Add onions and cook until soft, about 5 minutes. Stir in the spices, cauliflower, water and, broth; cover, and bring to a boil. Uncover, lower heat, and simmer about 5 minutes.
- Using an immersion blender, blend the soup until desired consistency is reached. Stir in yogurt if using. Season with salt and pepper and serving in bowls, garnishing with the reserved cauliflower florets.