Curried Cauliflower Soup

Recipe from Everyday Food Adapted and Husband-Tested in Alice’s Kitchen

This soup is not only tasty, but it’s quick and easy to make and it’s good for you too. You can make vegetable soups rich and smooth without using flour or cream. Puree half of the cooked vegetables in your blender or food processor, and then add to the soup. (I used an immersion blender.) Serve this yummy soup with the Rosemary-Olive Bread sold at Lost River Market & Deli. Jim loves dunking it in the soup. I've also made Whole Wheat Bread (recipe on this blog and pictured here) in the bread machine to go with this.

1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)
2 tablespoons vegetable oil
Salt
1 tablespoon unsalted butter
3 onions, sliced 1 inch thick
1 1/2 teaspoons curry powder (I used hot curry powder.)
2 cups water
4 cups reduced-sodium canned chicken or vegetable broth (I used homemade chicken stock.)
2 tablespoons fresh parsley Gruyere Cheese, shredded (Optional—Parmesan Cheese would be good too.)

Preheat oven to 450 degrees. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes. In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley and cheese, if using.