Curried Cauliflower Soup with Honey

Ingredients

• 1/2 head of cauliflower, cut into florets
• 1-1/2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 onions, sliced thick
• 1 teaspoon curry powder
• 1 cup low-sodium chicken stock
• 1 cup water
• Cayenne pepper, optional
• Honey for drizzling

Directions

1. Heat the oven to 450 degrees F. Arrange the cauliflower florets on a baking sheet, then drizzle them with 1 tablespoon oil and season with salt and pepper. Toss everything together so the pieces are evenly coated. Roast for about 25 to 30 minutes, turning the florets once at the midpoint, until they are browned.
2. Warm 1/2 tablespoon of oil in a small stockpot over medium heat. Add the onions and cook, stirring now and then, until they are brown but not fully caramelized. Mix in the curry powder and let it cook for 1 to 2 minutes, just until aromatic. Pour in the chicken stock and water, then add the cauliflower. Cover the pot, bring it to a boil, and reduce to a simmer until the cauliflower is soft, about 5 minutes.
3. Blend the soup until smooth, using either a stand blender or an immersion blender. If you used a stand blender, pour the soup back into the pot, and warm it again if needed. Season to taste with salt, pepper, and cayenne, if using. Ladle into a bowl and finish with a drizzle of honey.