Curried Cauliflower Soup

Recipe by Anna P.
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450F.
  • 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 the butter over medium-high.
  • Add the sliced onions, and cook until soft, about 5 minutes.
  • Stir in the curry powder, roasted cauliflower, the water, and the broth, cover, and bring to a boil.
  • Uncover, lower the heat, and simmer 5 minutes.
  • Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.
  • Put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.
  • Stir the puree into the broth in the pan, and reheat if necessary.
  • Ladle the soup into bowls, and top with the reserved florets and parsley.
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