January 17, 2017

Creamy Curried Cauliflower Soup

Creamy Curried Cauliflower Soup

2 heads cauliflower, steamed (about 3 ½ pounds)

8 cups vegetable broth

1 large red onion, chopped (about 3 cups)

1 head chopped garlic (about 2 tablespoons)

1 tablespoon chopped Thai chilies (or to taste)

4 tablespoons red curry paste (or to taste)

1 tablespoon turmeric (or to taste)

1 tablespoon fresh or dried ginger (or to taste)

1 (14 ounce) can coconut milk

Salt & pepper (to taste)

Optional garnish – fresh lime, cilantro, chili oil

 

In large pot over high heat, combine the cauliflower, broth, onion, garlic, chilies, turmeric, and ginger. Bring to a boil, then reduce to simmer. Let cook 10 minutes. Using an immersion blender, cream the soup until smooth consistency. Stir in the coconut milk. Add salt and pepper to taste, and if you wish, garnish with fresh lime, cilantro and chili oil.