This is what happens when you go on a grocery run and find the most beautiful head of cauliflower ever in the produce department.
I love smooth, creamy, flavorful soups, and this one fit the bill. Yes, it really is as good as it looks, so let’s get our blender on!
- 1/2 of a large head of cauliflower (or one small head), cut into 2-3 inch pieces
- 2 yellow onions, quartered
- 2 stalks of celery, in 4 inch chunks
- 1 large russet potato, in 1-1/2 inch chunks
- 2 tablespoons of extra-virgin olive oil
- 4 cups of low-fat chicken broth
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 cup of extra-sharp cheddar cheese, shredded (optional)
- salt and pepper to taste
- Shredded cheese or sour cream for garnish.
Preheat the oven to 400F. Line a deep baking dish with aluminum foil. Place the cauliflower, onions, celery, and potatoes in the baking dish and drizzle with the olive oil. Give it a stir to coat the veggies, and into the oven it goes to roast for 50 minutes.
Allow the veggies to cool for just a bit upon removal from the oven, and then place them in the blender with the chicken stock, curry powder, and cumin. If you have a Vitamix, start out at Variable level 1, and increase gradually to 10 (high). Blend 4 to 5 minutes, until the mixture is steaming. If using the cheese, add it now, and process on Variable 2 until blended through. Taste, and season with salt and pepper, or even additional curry powder, to taste. Blend through on Variable 2 for 30 seconds.
Serve garnished with additional cheese or a dollop of sour cream.
Note: A word on Curry Powder
Not all curry powder is created equal. I use Spice Islands curry powder, which has a bit of kick, and has “bits” for added texture. Other curry powders may be milder in comparison, or even hotter, if you purchase it from a more ethnic source. As they say in one of my favorite Indian restaurants, “When it comes to curry, there’s hot, and then there’s Indian hot!” Use your curry powder according to your taste buds. It’s great for your health, and tasty to boot!