This past week was Lesley’s birthday. We always get together for birthday gatherings full of food, sweets, presents and laughs. Of course, this year that meant at a distance. Not in our familiar homes, or outside soaking up the sun on the porch.
Lesley was fine having a low key day and celebrating once this blasted pandemic was over. I don’t like any celebration going left uncelebrated but, admittedly, was having a hard time figuring out what might make it special. Then another tragedy of the pandemic occurred – our local soup shop closed.
Lesley, like many others in our town, were distraught. Having never been to the shop before I didn’t quite understand but I now knew what to do for Lesley’s birthday! I wanted to recreate her favorite soup. It’s not an easy task to recreate something that you’ve never had before but you can’t back down from a birthday challenge!
I did my research and found that most of the curried cauliflower soups out there are vegan. Although I am certain that vegan varieties are very tasty, going that route with this soup would leave out what I knew makes a tasty soup; butter and cream. So I stuck with what I know and went with that. In the end, butter was the way to go but the cream may have been a bit much. If you are inclined to save calories, the cream can easily be omitted from this recipe.
With soup, presents and a peach cobbler in hand the girls and I headed to Lesley’s door step. We spent some time chatting and, although it wasn’t our typical birthday celebration, it was still really nice to spend some time together. I don’t know if I got close to our soup shop’s curried cauliflower soup but Lesley said she enjoyed it which is good enough for me!
Roasted Curried Cauliflower Soup
- 1 1/2 heads cauliflower
- 2 1/2 tsp curry powder
- 1-2 tbsp olive oil
- 5 tbsp butter
- 1 large onion chopped
- 1-2 carrots
- 5 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup white wine
- 2 tbsp heavy cream
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp ground ginger
- 1/8 tsp cinnamon
- 1/4 tsp sea salt
- Cut cauliflower and toss with olive oil and 1 tsp of curry powder. Roast at 400 degrees until cauliflower is tender.
- Chop onions and add to a large pan. Saute the onions in butter until translucent.
- Add chopped carrots and garlie. Saute until tender.
- Add spices to the onions and carrots. Saute for 1 -2 minutes.
- Add vegetable broth and white wine.
- Add cauliflower and boil for 15 minutes.
- Take off of heat and use a hand blender to completely blend all ingredients.
- Add heavy cream (if desired) and serve! Yum!