Curried Cauliflower Soup with Apples
Silky and spiced just right, this cauliflower soup is finished with chopped apples for brightness and crunch.
Foto: Once Upon a ChefIngredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, (roughly chopped)
- 3 cloves garlic, (smashed and peeled)
- 2 teaspoons curry powder
- ½ teaspoon cinnamon
- 2½ lbs cauliflower, (cut into small florets (from 1 to 2 heads))
- 1 tart yet sweet apple (such as Fuji or Honeycrisp, peeled and roughly chopped)
- 6 cups (48 oz) low-sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons honey, (plus more to taste)
- 1/3 cup heavy cream
- 1 tart yet sweet apple, (such as Fuji or Honeycrisp, peeled and finely diced)
- Heaping ¼ teaspoon curry powder
Steps
Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
Add the cauliflower, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Stir in the honey and heavy cream. Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper, and more honey. (For a sweeter soup, you'll need 2 to 3 tablespoons more honey.) Keep the soup warm while you prepare the garnish.
For the garnish, toss the diced apples with the curry powder. Ladle the soup into bowls and top with a spoonful of curried apples.
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