Curried Cream of Cauliflower Soup

Name: Curried Cream of Cauliflower Soup
Total time: 65
Yield: 4
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

Recipe by Allyson from allrecipes.com

Lunch 1 Hr. 5 Mins.

Ingredients

4 servings

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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

Instructions

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.