Curried Cauliflower soup
"soup"Serves 4-8 | Prep Time 10 minutes | Cook Time 20 minutes
Why I Love This Recipe
Ingredients You'll Need
1 onion (roughly chopped)
2 tablespoons butter (plus more for optional garnish)
1/2 teaspoon fine sea salt (plus more to taste)
2 cloves garlic
1 tablespoon curry powder
Optional: 1/4 teaspoon cayenne
1 head cauliflower
4 cups chicken broth or vegetable broth
1/4 to 1/2 cup heavy cream
Optional garnish: 2 tablespoons finely chopped chives or fresh cilantro
1.Halve, peel, and roughly chop the onion. In a large pot over medium heat, melt the butter. Add the onions and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning until the onions look starchy and a bit creamy, about 5 minutes. (While the onion cooks, trim off any leaves from the head of cauliflower and chop the cauliflower; break it into florets and roughly chop the stems and the core—it's all good in this soup! Set aside.)
2.Peel and chop the garlic and add it to the pot. Cook until fragrant, about 1 minute. Add the curry powder and cayenne, if using, and stir to combine thoroughly, about 30 seconds.
3.Add the cauliflower to the pot, stir to combine, cover and cook 3 minutes. Add the broth, bring the mixture to a boil, reduce the heat to maintain a steady simmer and cook until cauliflower is very tender, about 10 minutes.
If you have a hand-held immersion blender, use it to purée soup in the pot. Go a bit crazy, you want the soup to be completely and utterly smooth. No hand-held blender? No problem: whirl in batches in a blender or food processor until smooth (place a kitchen towel over the blender to prevent potential burns). (Note: At this point, the soup may be cooled, covered, and frozen for up to 4 months.)4.
5.Add the cream and cook over medium-low heat until the soup is heated through. Taste and add salt and/or pepper if you think it needs it. You can also add more cream if you prefer the soup even creamier.
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