Curried cauliflower soup

I used to make this soup a lot more often, but then I ironically started feeling kind of gross after eating it. Too much curry methinks. O_o I still like to make it on occasion though because it's super yummy, super easy, and super low carb and diet friendly.

I modify it however by omitting the orange juice (sounds weird to me) and instead add additional vegetable stock. I also omit the red pepper puree (because I'm lazy).




Ingredients:

For the Curried Cauliflower Soup:
1 heads of cauliflower, trimmed into florets
1 x onion, chopped
2 tbsp of olive oil
Salt and pepper
2 cups of orange juice
1 cup of chicken stock
1 tbsp of curry powder

For the Red Pepper Puree:
1 x red pepper, seeds and stem removed and cut into 8 pieces
1/2 cup of tomato juice
2 tbsp olive oil
Salt and pepper

Directions:

For the Curried Cauliflower Soup:
Preheat oven to 350 degrees.
Toss cauliflower and onion with olive oil, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, curry powder and check for seasoning. Bring to a boil, turn the heat down and simmer for 15 minutes.
Puree with an immersion blender, or in small batches in a blender.
Reheat just prior to serving. Garnish with Red Pepper Puree.

For the Red Pepper Puree:
Simmer all of the ingredients together until peppers are soft.
Puree in a blender until smooth.
Drizzle into the hot soup.

Yields: 4 servings