Curried Cauliflower Soup

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 head cauliflower, cut into florets (about 6 cups, about 2 1/4 pounds)
• 2 tablespoons vegetable oil
• salt
• 1 tablespoon butter
• 3 onions, sliced 1 inch thick
• 1 1/2 teaspoons curry powder
• 4 cups water
• 2 cups canned reduced-sodium chicken broth or 2 cups reduced-sodium vegetable broth
• 2 tablespoons chopped fresh parsley

Recipe

• 1 preheat oven to 450f.
• 2 on a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt.
• 3 spread out, and roast until the florets turn brown, about 25 minutes.
• 4 in a medium saucepan, melt the butter over medium-high.
• 5 add the sliced onions, and cook until soft, about 5 minutes.
• 6 stir in the curry powder, roasted cauliflower, the water, and the broth, cover, and bring to a boil.
• 7 uncover, lower the heat, and simmer 5 minutes.
• 8 using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.
• 9 put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.
• 10 stir the puree into the broth in the pan, and reheat if necessary.
• 11 ladle the soup into bowls, and top with the reserved florets and parsley.