Roasted Cauliflower Soup with Cumin

1. 1

   Preheat the oven to 375 degrees .

2. 2

   On a large rimmed baking sheet, toss the cauliflower with the cumin seeds, curry powder and 3 tablespoons of the oil.

3. 3

   Season with salt and pepper and roast for about 25 minutes, turning occasionally, until the cauliflower is just tender.

4. 4

   In a large saucepan, heat the remaining 1 tablespoon of oil.

5. 5

   Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes.

6. 6

   Add the roasted cauliflower, butter, bay leaf and water and bring to a simmer.

7. 7

   Cook over moderate heat until the liquid is reduced and the cauliflower is very soft, about 15 minutes.

8. 8

   Pick out and discard the bay leaf.

9. 9

   In a blender, puree the soup in two batches until very smooth.

10. 10

    Return the soup to the saucepan and stir in the milk.

11. 11

    Rewarm it over moderate heat, adding more water for a thinner consistency, if desired.

12. 12

    Season the soup with salt and pepper and serve hot.

* Per serving · 4 servings · Values may vary.