This is an updated recipe originally published on August 21, 2013.
A soup so good as this need not be changed, but as my cooking style and tastes change, then so should the recipes I recommend to my readers. I lightened up this soup by removing the heavy cream, which was great, but was not needed. I also added in ground ginger to give this soup a little more kick.
Looking back, I still can’t believe that I decided to make a soup with involved not only high temperature roasting, but cooking in a pot as well during the month of August; 2013 must have been a cool summer because this past summer, I would not have attempted preparing a soup dish in August! Now though, in the cooler months of the year, this soup is easy to prepare. And, I love the addition of the ginger to the soup recipe – with cooler temperatures, one can easily use the extra heat from the ginger and the curry in this recipe.
Another great thing about this soup is that it takes very few ingredients. I’m willing to bet that the only thing you don’t have on hand is the cauliflower. Most of us always have carrots on hand; and the spices that this soup requires is always a staple in my house. I learned a long time ago that I could easily cut down on fat content by increasing my use of herbs and spices for flavour. Unfortunately though, I don’t put that to practice too often! Oops!
Let’s get this dish started:
- 1 large cauliflower, cut into florets
- 4 large carrots, peeled and roughly chopped
- 1 large onion, peeled and roughly chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- ½ teaspoon curry powder
- ¼ teaspoon ground ginger powder
- 4 cups vegetable stock
- 4 cups water
- Salt and Pepper to taste
- Begin by preheating your oven to 400 degrees Celsius
- Using two large baking sheets, add one tablespoon of olive oil to each sheet and using your fingers, move the oil around to lightly coat the entire surface of the pans
- On the first baking sheet, layer the cauliflower and onion in an even layer; layer the carrots on the second baking sheet - be careful not to overlap; sprinkle with salt and pepper and place both baking sheets in the oven. Bake for 30-45 minutes until veggies are fork-tender. Using tongs, toss the veggies every 15 minutes. One the cauliflower and onions begin to brown, remove them from the oven. The carrots will take a little longer.
- Add the remaining tablespoon of olive oil to a large stock pot. Saute the garlic in the oil for two minutes on medium heat. Add the roasted veggies and saute for an additional 3 minutes.
- Add the curry powder and the ground ginger. Stir into the veggies.
- Add the water and vegetable stock, and the amount of salt and pepper to your pleasing. Cover and allow to cook for 30 minutes.
- Once cooked, use a hand-held blender to puree the remaining chunks of vegetables in the pot. If you prefer a thinner soup, add water ½ cup at a time. If you add more water, remember to reseason.
- Serve with crusty bread. Enjoy!
- Remove the pot from the heat and puree with a hand-held blender. Once desired consistency has been achieved, add 250ml of heavy cream and stir though. John's idea was to serve this soup sprinkled with parsley and smoked paprika. We will make this again, for sure!