Habanero Carrot Curry Cauliflower Cheddar Soup

by Sarah Marshall

Is it possible to make soup for two? I don’t think so. I mean even if you could and I just stated that you can’t, why would you? Do you want more work and dishes in your life? NO. Just reheat the previously made soup. (Also don’t call it “leftovers” it sounds like scraps. Previously assembled sounds far superior. “Hey Glen. Do you want some leftover soup?” See, in this scenario Glen would be a fool to eat old soup. “Hey Glen. Do you want some previously assembled soup?” Now you have Glen’s attention. I mean, reheating soup is kind of like time travel. You are hitting warp speed, skipping all the prep, and going right to the main event. Like Back to the Future. So you could just call “leftovers” something like “Marty McFly.” Now you’ve really got Glen’s attention!)

In any case, Sarah and I love a good soup. This soup in particular is fantastic and simple to make. Hope you like awesomeness because this makes like 6 bowls of it.

Habanero Carrot Curry Cauliflower Cheddar Soup 

Ingredients

  • 1 large head of cauliflower, cut into florets
  • 1 medium onion, chopped
  • 2 cloves of garlic, peeled
  • 1 1/2 cups sharp white cheddar
  • 4 cups of vegetable stock
  • 1 cup almond milk
  • 1/3 cup whipping cream (add to measured amount of almond milk)
  • 3 Tbs. (2 oz. bottle) Marshall's Habanero Carrot Curry  sauce
  • 2 Tbs. butter
  • 2 Tbs. flour
  • 1 tsp. salt

 

INSTRUCTIONS

  1. In a large sauce pan, add stock, cauliflower, onion, garlic and habanero carrot curry sauce.

  2. Cover and cook over medium heat until vegetables are tender. (Roughly 20 minutes.)

  3. In a medium sauce pan, melt butter and whisk in flour.

  4. Slowly pour in whipping cream and almond milk while whisking.

  5. Cook while continually stirring for 5 minutes.

  6. Reduce heat to low. Add cheese and salt. Stir until cheese has melted.

  7. Remove lid from large sauce pan and either use an immersion blender or a regular blender (work in batches and do not over crowd the blender as the hot contents expand in the blender and can spill) or a potato masher until the vegetables are to your desired texture. We like some chew to the soup but you could blend it pretty smooth if you prefer.

  8. Slowly pour the cheese sauce into the large saucepan of vegetables while whisking or immersion blending.

  9. Serve immediately with crusty bread.
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