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
Ingredients
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
Directions
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
salt
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.
Reblogged this on Jacked & Gorgeous and commented:
AH! This looks amazing!!! This is so happening in my kitchen this Sunday!
Wow! Cauliflower – check; curry – check; coconut milk — oops, gotta go to Trader Joe’s tomorrow! I’m definitely going to cook this.
XOX
Let me know how you liked it Mert! We really enjoyed this soup.
This looks interesting. I’m not a huge fan of Cauliflower but I am always trying to find dishes to change my taste buds. Ill be trying this one.
I hope you try this soup. As a fan of cauliflower, maybe I’m not the best judge, but I don’t think you taste much cauliflower at all with curry, garlic, coconut and onion mixed in there. It’s super tasty, maybe I’ll make a convert of you!
Soup lover requesting a bowl of this, please!
Ha! I’m wishing I had another bowl now too!
I love cauliflower and curry so I will be trying out this recipe at home. Your photography is beautiful. Please could you check out my food blog at http://www.surreyKitchen.wordpress.com. Thanks!
Your blog looks wonderful, I can’t wait to try your turkey and sweet potato curry! Thanks for sharing.
this looks wonderful! comfort food at its best! :)
Totally agree! Comfort food at its best!
totally feel like this right now! Yummo