The inherent rich flavor of curry powder works well with a lot of vegetables, but one of my favorite pairings with curry powder is cauliflower. This simple pureed soup starts with sautéing garlic and onion in olive oil, along with the white cauliflower florets. Simply season with salt and pepper, and the warm taste of curry powder and then cook in either vegetable or chicken broth until tender. After a quick puree with your immersion blender, a dash of half-and-half adds a nice underlying creaminess to this tasty soup. I like to finish off this soup with a sweet-crunchy topping of chopped, dried cranberries, fresh thyme, and chopped hazelnuts.
(To view this recipe, click on te blue title of the blog post above*)
Curried Cauliflower Soup with Hazelnuts & Dried Cranberries
Ingredients:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 garlic cloves, thinly sliced
- 1 head of cauliflower, separated into florets
- Salt and pepper
- 1 Tablespoon curry powder
- 4 cups vegetable or chicken stock
- ½ cup half and half, or heavy cream
- For garnish: fresh thyme, dried cranberries, hazelnuts chopped
Directions:
- In a large soup pot or Dutch oven, heat the oil over medium heat. Add in the onion, garlic and cauliflower florets. Season with 1/2 teaspoon salt and a large grinding of pepper. Saute for 5-7 minutes, or until the onions are tender.
- Add in the curry powder and the stock. Bring the mixture to a boil, then reduce the heat and simmer for approximately 15 minutes, or until the cauliflower is tender.
- Puree the soup with an immersion blender. Add int eh half and half; taste the soup and adjust the seasonings if necessary.
- Serve with a tablespoon of the fresh thyme, cranberry and hazelnut garnish.
Tagged: cauliflower, curried cauliflower soup, curry, curry powder, dried cranberries, fresh thyme, garlic, half and half, hazelnuts, onion, soup
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