Popular Recipes Curried Cream of Cauliflower Soup

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Curried Cream of Cauliflower Soup

"A rich and filling soup, perfect for cold winter nights."

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H5M

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

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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