Pot of Gold Soup

• 份量: 4
• 活動時間: 25 min
• 總時間: 55 min

食材

1/4 cup undalted butter

1 head cauliflower, florets, about 6 cups

4 carrots, peeled and chopped (about 2 cups)

1 yellow onion, chopped (about 1 cup)

3 garlic cloves, smashed

2 tsp. curry powder

2½ tsp. kosher salt, divided

3½ cups lower-sodium vegetable broth

½ cup whole milk

1 Tbsp. fresh lemon juice

(from 1 lemon)

Chopped fresh flat-leaf parsley

步驟

1. Preheat oven to 425 F.

Melt butter in a large Dutch oven over medium-high. Stir in cauliflower florets, carrots. onion, garlic, curry powder, and ½ teaspoon salt until coated. Transfer to oven: bake, uncovered, until cauliflower is caramelized, about 30 minutes. stirring once halfway through cooking time. Set aside ½ cup roasted cauliflower florets for garnish.

2. Transfer Dutch oven to stovetop. Add broth, milk, and 2 teaspoons salt to cauliflower mixture; bring to a simmer over medium, scraping any browned bits from bottom of Dutch oven.

3. Transfer 1 cup vegetables and 1 cup cooking liquid to a blender; secure lid on blender. and remove center plece to allow steam to escape. Place a clean towel over opening, and process until smooth, about 30 seconds. Return mixture to Dutch oven; bring to a simmer over medium-low, stirring occasionally. Stir in lemon juice. Garnish servings with reserved cauliflower florets and parsley.