Recipe: Curried Cauliflower Soup

Recipe for Curried Cauliflower Soup
Curried Cauliflower Soup
Curried Cauliflower Soup
Curried Cauliflower Soup

Method: Preheat oven to 400˚F and place cauliflower florets on a sheet pan with the olive oil. Sprinkle with 1 tablespoon curry powder and salt and pepper to taste. Roast for 20 minutes and set aside. In a heavy soup pot over medium heat, sauté onion, leeks, carrots, celery, and garlic in the coconut oil for about 7 minutes, or until vegetables are wilted and just lightly browned. Sprinkle with remaining curry powder and the cumin and cook for 1 minute more, then add the cooked cauliflower, stock, and salt and pepper to taste. Simmer on medium heat about 15 minutes, or until vegetables are completely cooked through. To serve, carefully puree mixture in a blender until smooth, ladle into bowls, and garnish with pomegranate seeds. Serves 4 as an entrée and 8 as a first course.

 

1 whole cauliflower, trimmed and cut into florets
2 T olive oil
2 T curry powder
Salt and pepper to taste
1 onion, peeled and diced
2 leeks, trimmed and diced
4 carrots, peeled and diced
2 stalks celery, chopped 2 cloves garlic, peeled and chopped
2 T coconut oil
1 tsp. ground cumin
4 c. vegetable or chicken stock
Pomegranate seeds for garnish

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