Cream Of Cauliflower Apple Curry Soup Recipes

CURRIED CAULIFLOWER APPLE SOUP

Curried Cauliflower Apple Soup image

Yield Makes about 4 cups

Number Of Ingredients 9

Ingredients

1 small onion, chopped fine
1 small garlic clove, minced
1/2 teaspoon curry powder
1 1/2 tablespoons unsalted butter
1 large Granny Smith apple
4 cups cauliflower flowerets (about 1 small head)
1 1/2 cups chicken broth
1 cup water
1/4 cup heavy cream

Steps:

In a 3 1/2- to 4-quart saucepan cook onion, garlic, and curry powder in butter over moderately low heat, stirring, until onion is softened.
Peel and core apple. Chop apple coarse and add to curry mixture. Add cauliflower, broth, and water and simmer, covered, until cauliflower is very tender, 15 to 20 minutes.
In a blender or food processor purée soup in batches until very smooth, transferring as puréed to another saucepan. Stir in cream and salt and pepper to taste and heat over moderate heat until hot.

CURRIED CREAM OF CAULIFLOWER SOUP

Curried Cream of Cauliflower Soup image

A rich and filling soup, perfect for cold winter nights.

Provided by Allyson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h5m

Yield 4

Number Of Ingredients 13

Ingredients

1 head cauliflower, cut into florets
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon butter, cut into small pieces
1 large yellow onion, diced
1 teaspoon chopped garlic
1 teaspoon curry powder
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 quart chicken stock
1 cup heavy whipping cream
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
Roast cauliflower in preheated oven until browned, about 25 minutes.
Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.1 g, Cholesterol 89.9 mg, Fat 32.7 g, Fiber 4.8 g, Protein 5.4 g, SaturatedFat 16.9 g, Sodium 1390.9 mg, Sugar 5.7 g

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