This is one of my favorite cool weather soups and it is so simple to make! I like to wait until the end to add salt, since limiting salt is a recommendation of the American Heart Association.
1 head cauliflower, broken up into florets
Pure vegetable oil spray (not non stick spray)
1 onion, chopped
1 1/2 teaspoons curry powder
4 cups water
2 cups Organic chicken or vegetable broth
1. Preheat oven to 425 degrees. In a large glass baking dish, place cauliflower on a single layer and then spray with the cooking oil. Stir cauliflower and spray lightly again. Spread out, and roast until the florets have some brown on them. This normally takes between 20 and 25 minutes.
2. Saute onions for about 5 minutes or until soft. Add the curry powder, cauliflower, water, and broth. Cover with a lid and bring it to a boil. Uncover and let it cool for 5 minutes on simmer.
3. Carefully remove 3 cups of the cauliflower and set to the side. Add the rest of the cauliflower to your blender or food processor and blend until nice and smooth. Add the blended mixture back into the broth and heat for a few more minutes. Serve in pretty bowls and garnish with reserved florets. Salt to taste with Himalayan Pink Salt. Enjoy!