I like pureed soups. I like curried soups. And so I bring you:
1 head of cauliflower, cut into large florets (6 cups)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, sliced thick
1 tablespoon curry powder
2 cups low-sodium chicken stock
2 cups water
1/2 teaspoon cayenne pepper
1) Preheat oven to 400 degrees. Spread cauliflower florets on a baking sheet, drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Toss to coat. Roast until florets are browned, about 20 - 25 minutes.
2) In a medium stockpot, heat 1 tablespoon of oil over medium heat. Add onions and sauté until they are clear or browned. Stir in curry powder and cook until fragrant, 1 - 2 minutes. Add chicken stock, water and cauliflower. Cover and bring to boil and then simmer until cauliflower is soft, about 5 minutes.
3) Puree the soup with a stand or immersion blender until smooth. Return to pot if using a stand blender, reheat if necessary. Add cayenne pepper, salt and pepper to taste. Serve in bowl with a drizzle of honey.
The honey really makes a difference - don't skip the garnish. This is really tasty, not too difficult, and makes me long for an immersion blender. Someday I'll get one. And I will love it.