Curried Cauliflower SoupPosted on Nov 11, 2010 | 5 comments
Curried Cauliflower SoupAdapted from Martha Stewart's Everyday Food Yield: 4 Servings (or two if you're us. Seriously, we finished the whole pot for dinner) INGREDIENTS: 1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups) 2 tablespoons vegetable oil 1 tablespoon chopped butter 3 onions, sliced 1 inch thick 2½ teaspoons curry powder 4 cups water 2 cups chicken or vegetable broth 1 cup yogurt or labane (optional; adjust to suit tastes) METHOD: Preheat oven to 450°F . 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. Set aside ½ cup of the crispiest florets for garnish.
Melt butter in a pot over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes. Using an immersion blender, blend the soup until a desired consistency is reached. Stir in yogurt or labane if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.