Curried Roast Cauliflower Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 medium head cauliflower (about 7 cups of florets)
• 1/4 cup vegetable oil
• salt
• 1 cup sweet onion, chopped
• 1 tablespoon gingerroot, finely chopped
• 2 teaspoons garlic, chopped
• 2 teaspoons curry powder
• 4 cups chicken stock
• 2 teaspoons lemon juice
• salt and pepper

Recipe

• 1 preheat oven to 450°f.
• 2 cut cauliflower into florets. toss the florets with 2 tablespoons of the vegetable oil.
• 3 season the florets with salt and place on a baking sheet and roast, shaking occasionally for 15 to 20 minutes until tender and browned.
• 4 heat the remaining 2 tablespoons of vegetable oil in a soup pot over medium heat. stir in onions and saute for 1 minute. add ginger, garlic and curry paste. toss together and saute for 1 minute. add roasted cauliflower and stir to coat with the spices. pour in stock and bring to a boil. reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on the size of the florets. add the lemon juice.
• 5 puree the soup using a food processor on a stick blender, adding extra stock if needed, to thin. season with salt and pepper to taste.
• 6 garnish soup with swirls of coriander chutney prior to serving if desired.