As has been the trend, I made more soup – this time I had most of a head of cauliflower remaining from my standard vegetable curry recipe and decided to roast the cauliflower with some onion and olive oil and then make a puree. I basically followed the same carrot soup recipe as I usually make except that I used cauliflower and used Thai green curry instead of red curry. I think I might have used more garlic just because I was making the soup for a garlic fiend.

The soup was not that impressive the first day, but as with a lot of things that require flavors to develop, the next day was delicious. (Unlike with carrots and their vibrant color, cauliflower soup is a dull beige-taupe color, so it could use some garnish! Sprinkle on some chopped cilantro… maybe fry some extra onions – I think dark, caramelized onions would add a nice complementary color and also some texture to an otherwise creamy soup.

Now, I am roasting more carrots with some shallots for another soup later – just as soon as the raspberry-oat bars come out of the oven!