Curried Cauliflower Soup
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| Serves | 6-8 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Meal type | Soup |
| Misc | Serve Hot |
This curried soup is fragrant and mildly spiced, perfect for a fall dinner or as a starter. Serve with a warm crusty bread and some cheese and pickles for a perfect Saturday lunch.
Ingredients
- 1 Large cauliflower
- 2 Medium white potatoes (peeled and cut into 1)
- 4-5 Medium carrots (peeled and rouch chopped)
- 1 Medium onion (peeled and rough chopped)
- 6 cups stock (chicken or vegetable)
- 2 teaspoons curry powder
- 2 teaspoons kosher salt
- 1 cup heavy cream (optional)
- 2 tablespoons oil (olive or canola)
Directions
| Step 1 | |
 In a large soup pot heat oil over medium heat until shimmering, and add onion Stir until onion is translucent, then add curry powder, stir well to coat onions, then add carrots Turn heat to low and continue to cook vegetables until curry is fragrant, about 5-7 minutes | |
| Step 2 | |
| Add stock to pot, and stir well and cover pot Let cook for 45 minutes over low heat, stirring every 10-15 minutes | |
| Step 3 | |
| When time is up check to make sure carrots and potatoes are soft, if not then cook another 10 minutes, or until they are | |
| Step 4 | |
| Remove pot from heat, and puree mixture using an immersion blender, or process in batches in food processor or blender, being very careful, as hot liquids can cause the top of the blender to pop off! | |
| Step 5 | |
| Once soup is pureed add cream (if using) and test for seasoning, adding more salt if needed. If you want to add more curry powder, saute it in some oil and add some soup to the saute pan to mix in with the curry, then add that back into the soup | |