Curried Cauliflower Soup
★★★★★
SERVES
4
Ingredients
1
head cauliflower (about 2 1/4 pounds), cut into florets, or about 6 cups)
2 tablespoons
vegetable oil
1 teaspoon
salt
1 tablespoon
butter
3
onions, sliced 1-inch thick
1/2 teaspoon
turmeric
1/2 teaspoon
dried coriander
1/2 teaspoon
hot paprika or chili powder
1 teaspoon
cumin
4 cups
water
2 cups
chicken or vegetable broth
1 cup
yogurt or labnne (optional; adjust to suit tastes)
Instructions
- 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 1/2 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 spices, 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 labne if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.
