creamy curry cauliflower soup
Lightly spiced with curry powder, this velvety smooth soup is perfect for chasing away the autumn chills. Serve it with crispy fried onions, buttered toast or on its own. For the tastiest results, use a good quality curry powder. I used a madras curry powder so it had a little heat. The heat index is up to you.
Servings: 6
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 6 garlic cloves, chopped
- 1 tablespoon curry powder I used madras
- 1 large-ish cauliflower, trimmed & chopped, plus extra for roasted garnish*
- 1 quart chicken or vegetable broth (1L)
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 1/2 cups grated white cheddar cheese plus extra for garnish
- 1 cup heavy cream
- yogurt & fried onions for garnish optional
Instructions
- Melt the butter in a large saucepan over medium heat. Add the onion & garlic & cook for 10 minutes, stirring occasionally, until the onion is softened.
- Add the curry powder & cook, stirring, for 30 seconds or until fragrant.
- Add cauliflower, broth, salt & pepper. Bring to a boil then reduce the heat to medium-low. Cook, covered, for 20 minutes or until the cauliflower is softened; remove the pan from the heat.
- Add cheese & cream; stir to combine. Ladle the mixture into a blender in batches; blitz until very smooth. Pour the soup back into the same pan & stir over medium heat until hot.
- Ladle the soup into heated bowls. Add a dollop of yogurt, fried onions, roasted cauliflower & grated cheese to each serving or serve just as-is. Makes about 1 1/2 quarts (l 1/2 L).
Notes
*To roast the cauliflower, reserve a couple of small pieces of cauliflower & cut into tiny florets. Roast in a 400F (200C) oven for 15 minutes or until browned.