- 2 Tablespoons olive oil
- 2 cloves garlic (the recipe says “diced,” but we think “minced” is closer to it)
- 1 onion, chopped
- 1/4 teaspoon light brown sugar
- 1 pinch salt and pepper
- 1 head cauliflower, cut into florets.
- 4 cups vegetable stock (add more as needed)
- 1/3 cup heavy cream
- 1 Tablespoon turmeric
- 1 teaspoon curry powder
In a large soup pot, heat oil and saute your onions with the garlic, brown sugar, salt and pepper. Once the onions are translucent, add stock and cream. Plop in the cauliflower and cook until tender.
Scoop out the cauliflower and puree in food processor or blender. Return to pot to simmer with the rest of the ingredients. Before serving, season with salt and pepper if needed.
I have a hunch this might be tasty garnished with a pinch of finely chopped cilantro just as it’s brought to the table, but that would change the flavor considerably. It turned out just fine as it is – warm, rich, creamy and smooth.