Roasted Cauliflower Curry Soup

Here is a recipe for you to try at home with your curry that you received today. Cauliflower and curry pair well together in many dishes. Enjoy a bowl of this on a cool fall day.

Serves:

• 6

Ingredients:

• 1 head cauliflower, cut into florets 
• 3 Tbsp olive oil 
• 1 cup finely diced yellow onion 
• 2 carrots, peeled and diced small 
• 1 cup finely diced celery 
• 1 tsp curry powder 
• 1/4 tsp ground cumin 
• 1/4 tsp ground coriander 
• 1/8 tsp ground cinnamon 
• 5 cups vegetable or chicken broth 
• sea salt to taste

Instructions:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 
2. Toss the cauliflower with 1 tablespoon of the olive oil and 1/8 teaspoon of salt, then spread it in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes. 
3. While the cauliflower is roasting, heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 3 minutes. Add the carrots, celery, and 1/4 teaspoon salt and sauté until the vegetables begin to brown, about 12 minutes. 
4. Add the curry powder, cumin, coriander, cinnamon, and another 1/4 teaspoon of salt and stir until the spices have coated the vegetables. Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat. 
5. Pour 3 cups of the remaining broth into a blender, then add half of the sautéed vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 cups broth and the remaining vegetables and cauliflower. For a thinner consistency, add another cup of broth. 
6. Gently reheat the soup over low heat. Taste and adjust seasonings. You may want to add a spritz of fresh lemon juice and a sprinkle of salt. 

Source:

The Cancer Fighting Kitchen by Rebecca Katz