Curry Cauliflower Soup With Honey |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The soup is easy to make with only a few ingredients. It's a simple puree of roasted cauliflower and onions with a touch of curry powder and cayenne pepper. The honey is not there to sweeten the soup, but rather to contrast the spiciness. From Ingredients:
1 head cauliflower, cut into florets (6 cups) |
3 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
2 onions, sliced thick |
2 1/2 teaspoons curry powder |
2 cups low sodium chicken broth |
2 cups water |
1/2 teaspoon cayenne pepper |
honey |
Directions:
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.
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