From the kitchen: Curried Coconut and Cauliflower Soup
It’s been cold lately, like really cold. Like scarf, hat and mittens cold. Like, all I want to eat is soup cold. We’re soupies regardless of the weather, but a bowl of hot soup on a cold winters night sure is something special. We had a head of cauliflower in the fridge that needed to get eaten the other night, but the thought of steaming it (which is what we usually do) just wasn’t appealing, so the wheels started turning. Curry? Check. Coconut milk? Check. Garlic? Onion? Check and check. The level of deliciousness this soup provided was totally unexpected, especially since the whole thing was winged but we have definitely found a new favorite. And I hope you enjoy it too!
Curried Coconut Cauliflower Soup
Makes 4 servings
1 medium head cauliflower, separated into small florets
1 14oz. can light coconut milk (I buy mine at Trader Joe’s)
1 cup chicken stock (veggie stock will probably work too)
1/2 tablespoon mild curry powder (or more if you’d like)
1 cup roughly chopped onion
1 medium garlic bulb, top and bottom cut off
juice of 1/2 lime (about 1/2 oz.)
salt & pepper to taste
Preheat oven to 400 degrees F
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Wrap with foil and set aside. On a baking sheet toss onion and cauliflower with a drizzle of olive oil and a pinch of salt and spread everything out in one layer. Place the wrapped garlic bulb on the sheet and roast all together for 30 minutes.
Meanwhile, mix coconut milk, stock, and curry in a sauce pan and bring to a boil. Lower heat and simmer. Add roasted cauliflower, onions and garlic (cloves only) to the stock and cook for about 15 minutes. Using a hand blender, puree the cauliflower mixture to a smooth finish. Add lime juice, salt and pepper to taste.
Toasted curried pine nuts (optional)
1/4 cup pine nuts
1/4 teaspoon curry powder
Toast pine nuts in a pan on medium low heat and stir constantly for about 5 minutes or until they are lightly toasted. Pine nuts burn quickly so do not leave them unattended. Remove from heat and toss with curry powder and a pinch of salt.