Friday, November 6, 2009

Curry Cauliflower Soup with Honey

I love making soup when it's cold out (so, pretty much all of fall and winter), and am always looking for new and interesting combinations. Curry and cauliflower go well together, and pureed cauliflower is creamy and delicious but very healthy, so I decided to give this recipe a try.

Curry Cauliflower Soup with Honey

  • 1 head cauliflower, cut into florets
  • 3 T olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 onions, sliced thick
  • 2 1/2 tsp curry powder
  • 2 c chicken stock
  • 2 c water
  • 1/2 tsp cayenne pepper
  • Honey

  1. Preheat oven to 450 degrees. Spread cauliflower florets on a baking sheet, drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Toss to coat. Roast until florets are browned, about 25-30 minutes.
  2. In a medium stockpot, heat 1 tablespoon of oil over medium heat. Add onions and sauté until they turn brown. Stir in curry powder and cook until fragrant, 1-2 minutes. Add chicken stock, water and cauliflower. Cover and bring to boil and then simmer until cauliflower is soft, about 5 minutes.
  3. Puree the soup with a stand or immersion blender until smooth. Return to pot if using a stand blender, reheat if necessary. Add cayenne pepper, salt and pepper to taste. Serve in bowl with a drizzle of honey.

Comments & Modifications:
  • I cut back on the cayenne pepper because I'm really sensitive to it for some reason.

Verdict: This was good, but somehow it got a little tiresome on the palate after a decent-sized bowl. I'm slowly learning that cauliflower generally doesn't reheat well. Maybe some homemade croutons would help? I may try this again sometime with some modifications, if I can think of any.

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