Curried Cauliflower Soup with Red Pepper Puree

For the Curried Cauliflower Soup:
1 head of cauliflower, trimmed into florets
1 onion, chopped
2 tbsp of olive oil
Salt and pepper
2 cups of orange juice
1 cup of chicken stock
1 tbsp of curry powder

For the Red Pepper Puree:
1 red pepper, seeds and stem removed and cut into 8 pieces
One-half cup of tomato juice
2 tbsp olive oil
Salt and pepper

For the Cauliflower Soup:
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.

For the Red Pepper Puree:
Simmer all of the ingredients together until peppers are soft.
 
Puree in a blender until smooth.

Drizzle into the hot soup.