Curried Cauliflower Soup

Ingredients

1 head cauliflower  (about 2 1/4 lb.) cut into florets
2 tbsp. canola oil
1 tsp. of salt
1 tbsp. butter
3 onions (sliced 1-inch thick)
1 1/2 tsp. curry powder
4 cups water
2 cups vegetable stock
2 tbsp. chopped fresh parsley

Step 1
Preheat oven to 450 F. On a baking sheet, toss cauliflower with oil and
salt. Spread out evenly, and roast until the florets turn brown, about 25
minutes

Step 2
In a medium pot, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes.
Stir in the curry powder, roasted cauliflower, water and stock; cover and bring to a boil.
Once boiling, uncover, lower the heat, and simmer for five minutes.

Step 3
Scoop out 3 cups of cauliflower to a bowl, and set aside. Puree the soup using either a hand-held blender or a standing blender. Reheat if necessary. Ladle the soup into the bowls, and top with the reserved florets and
parsley.