Curried Yam Cauliflower Soup Recipe 435

EASY CURRIED CAULIFLOWER SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth.
• Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

CURRIED CAULIFLOWER SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
• Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

CURRIED CAULIFLOWER SOUP

Steps:

• Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
• Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.

CURRIED YAM & CAULIFLOWER SOUP RECIPE - (4.3/5)

Steps:

• Heat oven to 400 °F. Cut cauliflower into bite sized pieces. Place cauliflower into a baking dish with garlic. Drizzle with olive oil and toss to coat. Sprinkle with half of the garam masala, curry powder, cumin, and chili powder tossing to mix. Place in oven and roast until golden brown and just tender, but not mushy, about 20-30 minutes. Remove from oven and let cool while you prepare the rest of the soup. Heat a large stockpot over medium high heat. Add about 1 tablespoon of olive oil and the onion (add more garlic of desired). Add bay leaves and cook onions until translucent. Add stock and bring sweet potato, onion, and garlic and water to a boil. Add about 3/4 teaspoon of salt. Reduce heat and simmer until sweet potatoes are fork tender. Add roasted cauliflower and garlic and the remaining spices. Simmer until cauliflower is heated through. Using a slotted spoon remove about half of the cauliflower and yams and hold aside. Using an immersion blender puree the contents of the stock pot in to a smooth consistency. Return the yams and cauliflower that you held aside to the pureed soup. Add lemon juice and simmer for 10 minutes before serving. Garnish with diced jalapeno and cilantro.

QUICK CURRIED CAULIFLOWER SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, stirring often, about 5 minutes. Add sugar and curry powder; stir 1 minute. Add cauliflower and potatoes; stir 1 minute. Add broth and bring to boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 35 minutes. Working in batches, puree soup in blender. Return soup to same pot and bring to simmer. Season with salt and pepper. Ladle soup into bowls; top with yogurt and some mint.

CAULIFLOWER & SWEET POTATO CURRY SOUP

Steps:

• In a large saucepan sprayed with vegetable spray, heat the oil.
• Sauté the garlic and onion until softened, about 5 minutes.
• Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.
• Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
• Transfer to a food processor or blender and purée until creamy and smooth.
• Return to the saucepan and thin with more stock ifdesired.
• Ladle into bowls. Garnish with a dollop of sour cream and cilantro.

CURRIED CAULIFLOWER SOUP

Steps:

• Preheat oven to 450F.
• 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 the butter over medium-high.
• Add the sliced onions, and cook until soft, about 5 minutes.
• Stir in the curry powder, roasted cauliflower, the water, and the broth, cover, and bring to a boil.
• Uncover, lower the heat, and simmer 5 minutes.
• Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.
• Put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.
• Stir the puree into the broth in the pan, and reheat if necessary.
• Ladle the soup into bowls, and top with the reserved florets and parsley.