Curried Cauliflower Soup
We Also Love
- Comments()
Everyday Food, January/February 2003
- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- 1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)
- 2 tablespoons vegetable oil
- Salt
- 1 tablespoon chopped butter
- 3 onions, sliced 1 inch thick
- 1 1/2 teaspoons curry powder
- 4 cups water
- 2 cups reduced-sodium canned chicken or vegetable broth
- 2 tablespoons fresh parsley
Directions
-
Preheat oven to 450 degrees. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes.
-
In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
-
Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley.
I made this when I first saw it in Everyday Food. This soup is so wonderful. People in my family who hate Cauliflower even ate and loved this soup! A great winter treat!
This soup is really easy to make, but I felt it was missing sometihng. Maybe add some spice, or even coconut to go with the curry flavour? I prefer the curried carrot soup on this website!
Very good! and easy to boot. The roasted cauliflower is awesome. I had to forego the chicken stock due to Easter fasting, and though I am sure it is even better with it, feel it wasn't missed. Yum
This is the first time that I've attempted to cook living out on my own- the soup came out amazing and it was so easy to make!!
This soup is delicious and so is the roasted caulifower. Try to save some for the soup!