Creamy Cauliflower Soup with Curry

Ingredients:

• 1 head cauliflower (about 0.7 kg), trimmed and cut into florets
• 3 tablespoons unsalted butter
• 1.5 tsp finely grated peeled ginger root
• 2 cloves garlic, finely chopped
• 1 onion, chopped
• 2 tsp curry powder
• 4 cups lightly salted chicken broth or water
• Fresh coriander leaves and chopped salted cashews, for serving

Preparation:

1. In a large, wide saucepan or medium Dutch oven, melt the butter over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt, and some freshly ground black pepper. Cook, stirring occasionally, until the onion is soft, about 8 minutes. Add the cauliflower and curry powder and continue cooking, stirring occasionally, until the cauliflower is well-coated and softened, about 5 minutes more. Add the broth and 2 1/2 cups water and bring to a boil. Reduce the heat and simmer until the cauliflower is very tender, about 20 minutes. Remove from the heat and let cool slightly.
2. Puree the soup in the saucepan with an immersion blender or blend in batches in a regular blender until smooth, being careful not to fill the pitcher more than halfway (keep the lid slightly ajar to allow steam to escape). Reheat the soup over medium heat, season with salt and pepper to taste. Ladle into 4 bowls and garnish with cilantro and finely chopped cashews.