Curried Cauliflower Soup

• 1 head cauliflower (about 2 1/4 pounds), cut into florets, or about 6 cups)
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon butter
• 3 onions, sliced 1-inch thick
• 1/2 teaspoon turmeric
• 1/2 teaspoon dried coriander
• 1/2 teaspoon hot paprika or chili powder
• 1 teaspoon cumin
• 4 cups water
• 2 cups chicken or vegetable broth
• 1 cup yogurt or labnne (optional; adjust to suit tastes)

1. Preheat oven to 450u0b0 F. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and roast until the florets turn brown, about 25 minutes. Set aside 1/2 cup of the crispiest florets for garnish.
2. Melt butter in a pot over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in spices, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
3. Using an immersion blender, blend the soup until a desired consistency is reached. Stir in yogurt or labne if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.

cauliflower, vegetable oil, salt, butter, onions, turmeric, dried coriander, hot paprika, cumin, water, chicken, yogurt

Taken from food52.com/recipes/11855-curried-cauliflower-soup (may not work)