Curried Cauliflower Soup with Apples & Red Pepper Purée Print Email

olive or canola oil, for cooking
1 onion, chopped
2 garlic cloves, sliced
1 tsp. – 1 TBS curry paste (optional)
1 large cauliflower, roughly chopped or separated into florets
1 apple, peeled and chopped (or try a pear)
1 liter chicken or vegetable stock (or half stock, half orange juice)
1/4-1/2 cup half & half
salt & pepper

Red Pepper Puree (optional):
1-2 red bell peppers, seeded and chopped
1/4 cup tomato juice or V-8

Heat a drizzle of oil in a largish pot and sauté the onion until soft; add the garlic and curry paste and cook for another minute or two. Add the cauliflower, apple and chicken stock, plus a little water if it needs it to barely cover the cauliflower, and bring to a simmer.

Reduce heat and simmer for about 15 minutes, until the cauliflower is very tender. Remove from heat and purée with a hand-held immersion blender, right in the pot (or do it in batches in the blender); add the cream and season with salt and pepper to taste. -