Curried Cream of Cauliflower Soup

This curried cream of cauliflower soup gets flavor from roasting the cauliflower and seasoning the soup with curry powder, cayenne pepper, and turmeric.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 359 Calories

Ingredients

• 1 teaspoon salt
• 1 cup heavy whipping cream
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 1 quart chicken stock
• 1 teaspoon cayenne pepper
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon chopped garlic
• 1 large yellow onion, diced
• 1 head cauliflower, cut into florets
• 1 tablespoon butter, cut into small pieces

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Toss cauliflower florets, vegetable oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.

Step 3

Roast in the preheated oven until browned, about 25 minutes.

Step 4

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 onion mixture, stirring continually, 5 minutes more.

Step 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.

Step 6

Purée cauliflower mixture in the saucepan with an immersion blender until mostly smooth. Stir in cream; season with salt and black pepper. Garnish servings with parsley.