Sort ingredients
uberjonas
QR Code
Listen
Pdf
Heat a Dutch oven over high heat and add the oil, cauliflower, onion, and garlic. Cook for 2-5 minutes until the onion begins to soften.
Add the curry powder, reduce the heat to medium and cook for 30 seconds more, take care not to burn the curry powder.
Add the stock, apples, and potatoes and bring to a boil. Add the salt and pepper.
Cook until the potatoes are tender and easily fall apart when pierced, about 15-20 minutes.
Puree the soup using an immersion blender or a stand blender in batches..
Add the vinegar and taste, season with more salt and pepper or cayenne pepper if needed.
Ladle into bowls and dust with paprika.