Curried Cream of Cauliflower Soup

Curried Cream of Cauliflower Soup
  • 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


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
  3. Roast cauliflower in preheated oven until browned, about 25 minutes.
  4. 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.
  5. 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.
  6. 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.

04/04/2018
Curried Cream of Cauliflower Soup, recipe PT15M PT1H 5 455 calories

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