Roasted Cauliflower and Curried Soup with Coriander Chutney

‘Tis the harvest soup season! Everywhere you look you'll find a soup recipe. The tough part is deciding which one to make. And as his usual awesome self, my husband has successfully chosen this wonderful recipe inspired by one of LCBO's Food and Drink magazine recipes. This kicked my squash soup recipe right out the door with it's intense and slightly spicy flavours. Coupled with the naan bread, this was a surprisingly filling meal.

What you’ll need

Roasted Cauliflower and Curried Soup:

1 head of cauliflower cut into florets

2 small onions, chopped

2 cloves garlic

1 heaping tbs of grated ginger

4-5 cups of chicken broth

Olive oil

2 tbs curry paste (we used mild)

Salt

Lemon juice

Coriander Chutney:

Chopped coriander

Plain yogurt

Cumin

Ginger

Sugar 

Salt

What to do

Toss the cauliflower florets with olive oil and salt and bake in the oven for 20 minutes on 425.

Chop 2 small onions. Feel free to use sunglasses for this as it can be quite painful. These are my husband's onion chopping glasses. Trust me, they work!

Grate the ginger, it adds so much more flavour than just chopping it. Having it frozen from the freezer also makes it easier to grate.

Put the onions and garlic in a soup pot with the olive oil and sauté for 2 minutes. Add the curry paste and ginger and stir. Add the cauliflower florets and chicken broth and bring to a boil. Simmer for 20 minutes until cauliflower is soft.

Blend the soup in a blender then return to pot. Add some lemon juice.

For the chutney, just stir all the above ingredients together. 

Serve in a soup bowl and top with the coriander chutney. Serve with naan bread.

Total time, approximately 1.5 hours.