Louanne's Kitchen: Curried Coconut Cauliflower Soup

Monday, November 1, 2010

Curried Coconut Cauliflower Soup

Yesterday, I bought a head of cauliflower with plans to make faux mashed potatoes to eat alongside pot roast. I've made them many times before, and I really think they're quite delicious. So this morning, in the wee hours, I cut the head of cauliflower into florets, went into the pantry to find one of the best inventions known to man, and in my peripheral vision, I saw a can of coconut milk. In that moment, my plan for faux taters was immediately nixed in favor of cauliflower soup, more specifically, curried coconut cauliflower soup. Sadly, I used the last 2 teaspoons of my Maharajah curry powder from Spices Inc, so I need to remember to place an order TODAY or I shall be in a real fix. We eat curried something or other at least once weekly. Personally, I could eat it curry every single day, and my husband would be ok with it, but I would never see my child's face, as he walks around the house with his shirt pulled over his nose like a bandit whenever I make curry. Nope, I'm not kidding. He really does. Oh, he also complains incessantly about the smell, although what he's saying is not that clear as his voice is muffled from the shirt. Back to the soup...
I love this soup! It's creamy with a bit of a kick, and it just feels so warm and comforting. I didn't even eat any pot roast - just my lovely bowl of soup.

Curried Coconut Cauliflower Soup Printable recipe

1 head cauliflower, cut into florets

2 onions, diced

2 tablespoons garlic, minced

1 jalapeno pepper, seeded & minced

2 teaspoons curry powder

3 cups vegetable or chicken broth

1 can coconut milk

3 basil leaves

2 tablespoons oil

Basil or green onion tops for garnish, optional

Heat oil in a saucepan, add onions, garlic, and jalapeno pepper.

Cook until golden brown and add curry powder; continue to cook for 5 minutes.

Add cauliflower and stir to coat; add broth and bring to a boil, lower to a simmer and cook, with the lid ajar until cauliflower is tender and much of the liquid has evaporated.

Add coconut milk and basil leaves; return to a boil.

Lower to a simmer and cook for 10 minutes; using an immersion blender, puree soup until desired consistency is reached.

Serve with a sprinkle of green onions or chopped basil leaves, if desired.