Curried Cauliflower Soup

A healthy recipe that's good for New Year's resolutions and post-holiday detox. The pureed cauliflower gives it a creamy texture, while the curry adds plenty of flavor. (from Martha Stewart)

one large head of cauliflower, cut into florets (about 6 cups or 2+ lbs)
2 tablespoons vegetable or olive oil
kosher salt
1 tablespoon butter
3 onions, sliced 1" thick
1 1/2 teaspoons curry powder
4 cups water
2 cups chicken or vegetable broth
2 tablespoons chopped fresh parsley

Preheat oven to 450 degrees. Toss cauliflower with oil and 1 teaspoon salt on a large rimmed baking sheet. Roast in a single layer for 25 minutes, stirring once during cooking.

Melt butter in a large saucepan over medium heat. Add onions and cook until softened, about 5 minutes. Stir in roasted cauliflower, curry powder, water and broth. Cover and bring to a boil, then uncover and simmer over low heat for 5 more minutes. Transfer half the cauliflower to a bowl using a slotted spoon and set it aside. Puree the remaining ingredients with a stick blender or food processor until smooth. Stir in the reserved cauliflower and parsley and serve.

*This would be good with naan or toasted pitas on the side, or a big green salad with nuts.