Curried Cauliflower Soup

With roasted cauliflower florets, mild curry, and a touch of Major Grey’s chutney, this creamy Curried Cauliflower Soup is delicious and easy.

1 large head cauliflower (about 2 pounds), trimmed and cut into florets
4 tablespoons extra-virgin olive oil, divided
1 large carrot, chopped (about 1/2 cup)
1 medium onion, chopped (about 1 cup)
1 large yukon gold potato (about 8 ounces), peeled and diced
1-1/2 – 2 teaspoons mild curry powder
6 cups vegetable stock
1 bay leaf
1/4 cup mango chutney (Major Grey’s)
1/4 cup heavy cream, optional
1/2 cup chopped roasted cashews
1/4 cup chopped flat leaf parsley
kosher salt and freshly-ground pepper

View the full recipe at Striped Spatula →