Ingredients
2tbspextra virgin olive oil
1medium yellow onion,roughly chopped
3garlic cloves,smashed, peeled
2tspcurry powder
½tspcinnamon
1cauliflower head,cut into small florets
1fuji apple,or Honeycrisp, or tart yet sweet, peeled, roughly chopped
6cupschicken broth,low-sodium
½tspsalt
¼tspground black pepper
2tbsphoney,to taste
⅓cupheavy cream
1fuji apple,or Honeycrisp, or tart yet sweet, peeled, finely diced
¼tspcurry powder
Preparation
Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, for about 4 minutes, until soft. Add the curry powder and cinnamon and cook for a few minutes more.
Add the cauliflower, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
Purée the soup with an immersion blender until completely smooth. Stir in the honey and heavy cream.
Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. Keep the soup warm.
Toss the diced apples with the curry powder. Ladle the soup into bowls and top with a spoonful of curried apples.
Serve warm, and enjoy!
