Ingredients
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1 tablespoon olive oil, or as needed
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½ onion, sliced, or to taste
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3 carrots, cut into 1/2-inch slices
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½ red bell pepper, sliced
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3 cloves garlic, peeled, or more to taste
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1 head cauliflower, chopped
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1 (32 fluid ounce) container chicken stock, or as needed
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2 tablespoons yellow curry powder
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1 tablespoon butter
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4 dashes hot sauce (such as Tapatio®), or more to taste
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salt and ground black pepper to taste
Directions
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Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
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Remove pot from heat and blend soup using a hand blender until smooth.
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Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.
