This curry-spiced roasted cauliflower soup is creamy and delicious. It's an excellent lunch or supper soup to serve with sandwiches or a salad, or serve it as a first course. Roasting the cauliflower gives the soup its unique toasty flavor. Make it with chicken stock or use vegetable broth for a vegetarian version.
Add a few teaspoons of lime juice (optional) and top it off with some chopped green onion, cilantro, or parsley.
- 1 medium head cauliflower, broken into florets
- 1 small onion, chopped
- 2 1/2 teaspoons curry powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cumin
- 3 tablespoons extra virgin olive oil
- 3 cups vegetable broth (or chicken stock, or a combination)
- 1 1/2 cups light cream
- Optional: 2 teaspoons lime juice
- 1/2 teaspoon of salt, or to taste
- Optional Garnish: Chopped green onion
- Optional Garnish: Chopped Cilantro
- Optional Garnish: Chopped Parsley
- Heat oven to 425 F.
- Line a large baking pan with foil; spray the foil lightly with cooking spray.
- Toss the cauliflower florets with the chopped onion, curry powder, pepper, and cumin. Drizzle with the olive oil and toss to coat lightly.
- Spread out on the baking pan and cook for about 20 to 30 minutes, turning frequently, until tender.
- Put in a large saucepan with the broth. Bring to a boil. Cover and simmer for 5 to 10 minutes, or until very tender. Add the cream and continue cooking for 1 minute longer. Blend in batches. Add lime juice if desired, and season to taste with salt and pepper.
- Ladle the soup into bowls and garnish with parsley, chopped green onion, or cilantro.
|Nutritional Guidelines (per serving)|
|Total Fat||29 g|
|Saturated Fat||15 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||4 g|