Curried Cauliflower Soup with Red Pepper Puree

Preheat oven to 350 degrees.

Toss cauliflower and onion with olive oil, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, curry powder and check for seasoning. Bring to a boil, turn the heat down and simmer for 15 minutes.

Puree with an immersion blender, or in small batches in a blender.

Reheat just prior to serving. Garnish with Red Pepper Puree.

Simmer all of the ingredients together until peppers are soft.

Puree in a blender until smooth.

Drizzle into the hot soup.