Roasted Cauliflower Soup

The spices in this soup are amazing.  Even better the second day.  

Updated 08/16/16

Roasted Cauliflower Soup

• 3 heads of cauliflower, cut into florets
• olive oil
• Salt and pepper
• 1 large sweet onion, chopped
• 6 garlic cloves, chopped
• ¼ tsp ground turmeric
• 1 tsp ground coriander
• 2 tsp ground cumin
• 2½ tsp ground smoked paprika
• 4 cups chicken stock (or vegetable stock if you want to stay vegetarian)
• 1/2 cup water
• 2½ cups heavy cream
• 1/4 cup lemon juice
• 1/2 cup chopped fresh dill

Preheat oven to 425 degrees.  Toss cauliflower on two baking sheets with salt, pepper and a good amount of a good olive oil.   Roast for at least 30 minutes turning a few times.  You want them to have a good dark brown roasted color because this is where the yummy flavor comes from.  Remove from oven and set aside.

While cauliflower is roasting heat 2 tablespoons of good quality olive oil in your soup pot.  Add onion and saute until soft.  Add garlic, turmeric, coriander, cumin and smoked paprika.  Stir until fragrant.  

Add 3/4 of the cauliflower and stir to make sure the spices get all over that cauliflower goodness.  Add stock and water and bring to a boil over medium-high heat.  Simmer for about 10 minutes.  Using an immersion blender (or transferring in batches to a regular blender) blend soup to desired consistency.  Leave some chunks though.  They taste really good!  Add in cream and lemon juice and then add in the remaining cauliflower pieces.  Season with salt and pepper to taste.  Stir in fresh dill.

Seriously, the flavor is simply amazing!  Try it!  You will love it!

Adapted from themediteranneandish.com.