Cauliflower (Roasted) Soup with Cumin

Cauliflower (Roasted) Soup with Cumin
Cauliflower (Roasted) Soup with Cumin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium head of cauliflower, 1 1/2 lbs-halved, cored and cut into 1 1/2 inch florets

  • 1

    tsp cumin seeds

  • 1

    tsp curry powder

  • 1/4

    cup sunflower or grape see oil

  • kosher salt and fresh ground pepper

  • 1

    small onion, diced (1 cup)

  • 3

    Tbsp unsalted butter

  • 1

    bay leaf

  • 4

    cups water

  • 1/4

    cup whole milk

Directions

1. Preheat the oven to 375 degrees. On a large rimmed baking sheet, toss the cauliflower with the cumin seeds, curry powder and 3 Tbsp of the oil. Season with salt and pepper and roast for about 25 minutes, turning occasionally, until the cauliflower is just tender. 2. In a large saucepan, heat the remaining 1 Tbsp of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the roasted cauliflower, butter, bay leaf and water and bring to a simmer. Cook over moderate heat until the liquid is reduced and the cauliflower is very soft, about 15 minutes. Pick out and discard the bay leaf. 3. In a blender or food processor, puree the soup in two batches until very smooth. Return the soup to the saucepan and stir in milk. Rewarm it over moderate heat, adding more water for a thinner consistency, if desired. Season the soup with salt and pepper and serve hot. this soup can be refrigerated for up to 3 days

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