Roasted Cauliflower Soup |Cooking With Amanda

A couple of weeks ago, my wife went out of town on a work trip. Now I love having her here, but there is something totally awesome about having the house all to yourself for a few days, too. Tell me you know the feeling!

I was tempted to sit in the basement and play video games all day… but nope, I used that quiet time to get some work done. I know, I know. All work and no play makes David boring. I guess I was a bit boring for those couple of days, although I did wander out for a late-night curling game one night. That counts, right?

By Day 3, I was getting a little restless from sitting in front of the computer. I headed down to the kitchen to see if I could stir up some trouble. And stir up trouble I did! It's been downright cold here in upstate New York this winter, and I felt like a hot, flavorful soup was in order.

We've been eating different homemade soups since New Year, but we were all out of leftovers. Since boredom was beginning to set in, I decided to push my culinary boundaries a bit. You know, rummage around in the spice cabinet and see what I could find hiding in there. And there it was. Sitting in the back left corner of the cabinet. Curry powder. My wife is a huge fan of curry, but I don't use it that much in the kitchen. It was clearly time to fix that problem!

We're all about roasted veggies in the winter as a side dish, but I wanted to make soup. That's when the recipe started to come together. Roasted veggie soup using curry powder. I grabbed a couple of heads of cauliflower and seasoned those bad boys with some olive oil, salt and curry powder.

45 minutes later, those roasted curried cauliflower were soft and ready to be blended into a soup. Yup, cauliflower soup. Yup, that same cauliflower that I poked at and pushed around my plate as a kid. Who knew that a little bit of curry was all I needed to turn cauliflower into a delicious and flavorful soup?

What is your favorite soup on a cold winter day? This roasted cauliflower soup ranks pretty high on our list, but I also love this tomato grilled cheese soup. Get in the kitchen and make a batch of delicious homemade soup today… and stay warm!

Stock your freezer full of soups to get you through the next few weeks of winter and those few chilly spring days too. Make Katie's slow cooker chicken enchilada soup and Lauren's lighter loaded baked potato soup - they'll fill you up and keep you warm.

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Roasted Cauliflower Soup Recipe

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Ingredients

2 heads cauliflower, medium
2 tablespoons olive oil
3 teaspoons salt, divided
2 teaspoons curry powder
2 tablespoons butter
1 medium yellow onion, diced
3 cloves garlic, minced
7 cups low sodium chicken broth
1 1/4 cups full fat coconut milk
1 1/2 teaspoons cumin
6 slices day old bread, cubed

Optional Garnishes:

fresh herbs
sour cream

Directions

Preheat oven to 375°F.
Line a baking sheet with foil. Spray with olive oil or nonstick baking spray. Set pan aside.
Break cauliflower into florets and place in a large bowl. Drizzle with olive oil, 1 teaspoon of salt and curry powder. Toss until well coated. Arrange florets in a single layer on the baking sheet.
Roast at 375°F for 38-40 minutes, or until florets are soft and lightly browned.
Once the cauliflower is done, place a large Dutch oven over medium heat. Add the butter and diced onions and sauté for 5 minutes, stirring occasionally. Add the minced garlic and sauté for 3-4 more minutes.
Add the roasted cauliflower and chicken stock; bring mixture to a boil, stirring occasionally.
Add the remaining two teaspoon salt along with the coconut milk, cumin and cubed bread; stir until well combined.
Using an immersion blender, puree the soup until smooth.
Garnish with fresh herbs and a dollop of sour cream before serving (optional).