|1 head||cauliflower (about 2 pounds), cut into florets (about 8 cups)|
|3 tablespoons||vegetable oil, divided|
|2||garlic cloves, minced|
|2 teaspoons||curry powder|
|1/2 teaspoon||kosher salt|
|4 cups||low sodium chicken broth|
|Black pepper, to taste|
Roast the cauliflower: Preheat the oven to 400ºF. Prepare a baking tray by lining it with parchment paper.
Drizzle a tablespoon of oil over the cauliflower and toss until the vegetables are evenly coated with the oil and spread out so the florets are in a single layer over the tray. Place the tray in the oven and roast the cauliflower for 30-35 minutes or until the vegetables are golden brown. Remove from the oven and reserve 1 cup of the roasted cauliflowers for garnish.
Prepare the soup: Place 1 tablespoon of vegetable oil and the garlic in a large pot and set it over medium‑high heat. As soon as the garlic begins to turn golden brown add the onion and sauté until the onion becomes limp and translucent, about 3 minutes. Add the roasted cauliflower, curry powder, salt, broth, and water and stir well. Bring the soup up to a boil and then reduce to a simmer. Cook, covered, for 10 minutes.
Using an immersion blender, puree the soup in the pot until smooth. Alternatively, allow the soup to cool before transferring the soup to a blender in batches. Taste the soup and season with black pepper as needed.
Garnish and serve: Serve the warm soup in bowls and sprinkle the reserve roasted cauliflower over each bowl.
Cooking Tip: For a vegan alternative, substitute the chicken broth for vegetable stock.
|Serving Size||1 cup|
|Sat Fat||1.4 g|