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Recipe Tags: Time To Make Course Main Ingredient Preparation Low Protein Bisques Cream Soups Soups Stews Vegetables Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Cauliflower 4 Hours Or Less

Curried Roast Cauliflower Soup

Cauliflower takes well to curry seasonings and by roasting it first you extract maximum flavour from the florets. serve this soup in small portions as a first course for a special dinner or on its own with naan bread for a simple supper. garnish each bowl of soup with a swirl of coriander chutney recipe # 345872. this recipe is from the fall 2008 issue of the lcbo's food and drink magazine.

Steps

Preheat oven to 450f.
Cut cauliflower into florets.
Toss the florets with 2 tablespoons of the vegetable oil.
Season the florets with salt and place on a baking sheet and roast , shaking occasionally for 15 to 20 minutes until tender and browned.
Heat the remaining 2 tablespoons of vegetable oil in a soup pot over medium heat.
Stir in onions and saute for 1 minute.
Add ginger , garlic and curry paste.
Toss together and saute for 1 minute.
Add roasted cauliflower and stir to coat with the spices.
Pour in stock and bring to a boil.
Reduce heat to low , cover and simmer soup until cauliflower is very soft , about 10 to 15 minutes depending on the size of the florets.
Add the lemon juice.
Puree the soup using a food processor on a stick blender , adding extra stock if needed , to thin.
Season with salt and pepper to taste.
Garnish soup with swirls of coriander chutney prior to serving if desired.

Ingredients

head cauliflower, vegetable oil, salt, sweet onion, gingerroot, garlic, curry powder, chicken stock, lemon juice, salt and pepper