The Pioneer Woman Tasty Kitchen
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Curry Roasted Cauliflower Soup

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Sweet, spicy, creamy soup.

Ingredients

  • 1 head Cauliflower
  • 4 Tablespoons Olive Oil, Divided
  • 1 whole Onion, Diced
  • 2 cloves Garlic, Minced
  • 1 piece Ginger, 1 Inch Long, Peeled And Grated
  • 2 Tablespoons Curry Powder
  • 2 cups Vegetable Stock
  • 1 cup Milk
  • Salt And Pepper, to taste
  • Chopped Cashews, For Garnish

Preparation

Preheat oven to 425F. Toss cauliflower florets with 2 tablespoons of oil on a baking sheet. Roast for 30 minutes or until browned.

Meanwhile, sauté onions in remaining 2 tablespoons of oil in a soup pot. When onions are soft, add garlic and ginger and sauté until soft, about 2 minutes. Add curry powder and cook, stirring, for 1 minute. Add stock, milk, and roasted cauliflower. Bring to a boil, then simmer for about 10 minutes. Blend (use an immersion blender or do small batches in a regular blender). Salt and pepper to taste. Serve topped with cashews.

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2 Reviews

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nalaxu on 1.24.2013

I have made this a few times-delicious!

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kirsten68 on 2.23.2012

I was looking for a way to use leftover roasted cauliflower, and this fit the bill perfectly. It is delicious and I appreciate the ample 2T of curry. Didn’t have fresh ginger, had to sub ground, but it still tastes good.

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