This curried cauliflower soup recipe exploits the natural fibers and sugars in onions and cauliflower to make a spicy and wonderfully creamy soup by thoroughly whirling vegetables into a smooth purée, and then boost it just a bit more by adding a bit of heavy cream. Feel free to add more cayenne if you like things spicy.
Feeling a chill? Try these other delicious Warming Winter Soups. Or, try this simple yet luxurious Cream of Cauliflower Soup.
- Halve, peel, and roughly chop the onion. In a large pot over medium heat, melt the butter. Add the onions and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning, until the onions look starchy and a bit creamy, about 5 minutes. (While the onion cooks, trim off any leaves from the head of cauliflower and chop the cauliflower; break it into florets and roughly chop the stems and the core—it's all good in this soup! Set aside.)
- Peel and chop the garlic and add it to the pot. Cook until fragrant, about 1 minute. Add the curry powder and cayenne, if using, and stir to combine thoroughly, about 30 seconds.
- Add the cauliflower to the pot, stir to combine, cover and cook 3 minutes. Add the broth, bring the mixture to a boil, reduce the heat to maintain a steady simmer and cook until cauliflower is very tender, about 10 minutes.
- If you have a hand-held immersion blender, use it to purée soup in the pot. Go a bit crazy, you want the soup to be completely and utterly smooth. No hand-held blender? No problem: whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns). (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
- Add the cream and cook over medium-low heat until the soup is heated through. Taste and add salt and/or pepper if you think it needs it. You can also add more cream, if you prefer the soup even creamier.
Serve the soup hot, with a sprinkle of chopped chives or other hebrs and/or a pat of butter, if you like.