Yield: Makes 4 bowls


1 head cauliflower, cut into florets
1 onion, chopped
2 tablespoons olive oil
Salt and Pepper
2 cups orange juice
1 cup chicken stock
1 tablespoon currie powder
1 red pepper, seeds and stem removed and cut into 8 pieces
1/2 cup tomato juice
2 tablespoons olive oil
Salt and Pepper


For the Cauliflower Soup:

Preheat oven to 350 degrees.

Toss cauliflower and onion with olive oil, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, curry powder and check for seasoning. Bring to a boil, turn the heat down and simmer for 15 minutes.

Puree with an immersion blender, or in small batches in a blender.

Reheat just prior to serving. Garnish with Red Pepper Puree.

For the Red Pepper Puree:

Simmer all of the ingredients together until peppers are soft.

Puree in a blender until smooth.

Drizzle into the hot soup.