INGREDIENTS:
- * 1 head cauliflower, cut into florets (see note below)
- * 1 clove garlic, peeled and minced
- * 2 tablespoons olive oil (I used coconut oil)
- * salt
- * 2 Tablespoons butter (or coconut or olive oil if you'd like this to be vegan and/or dairy-free)
- * 3 yellow onions, chopped
- * 1 Tablespoon curry powder
- * 1/4 teaspoon cayenne pepper
- * 3 cups water
- * 3 cups chicken or vegetable broth
- * 1-1/2 teaspoons apple cider vinegar
- * 1/4 cup chopped fresh cilantro leaves
- * ground black pepper
DIRECTIONS:
- Preheat oven to 450 degrees. On a large, rimmed baking sheet toss the cauliflower florets and garlic with the olive oil, then spread on a baking sheet. Sprinkle with a little salt. Roast cauliflower until it turns golden and the garlic is aromatic, about 25 minutes. Remove from oven and set aside. If you'd like to garnish the soup with cauliflower, reserve four very small florets.
- Heat the butter or oil in a large saucepan over medium-high heat. Add the onions and cook until softened. Add curry powder, cayenne, cauliflower and garlic, water and broth to pan. Bring to a boil and then reduce heat and simmer for ten minutes. Remove from heat and use an immersion blender to process until smooth. Stir in the apple cider vinegar. Taste and add salt, if necessary.
- Ladle into individual bowls and top with cilantro leaves, a sprinkle of freshly ground black pepper, and the reserved cauliflower florets, if using.