1/14/2012 Basket - Curried Cauliflower Soup

Curried Cauliflower Soup
Uses: Cauliflower

• 1 head cauliflower, cut into florets
• 1 medium-sized onion, cut into chunks
• 4-5 cloves garlic, peeled and halved
• 5-6 cups stock (we used turkey stock we had made and frozen after Thanksgiving, but chicken or vegetable stock would work great as well).
• 1 (14 ounce) can coconut milk
• 1 1/2 cups milk
• 2-3 tsp curry powder
• cumin
• ginger
• turmeric
• 2 T brown sugar
• 1/4 t salt
• flour slurry (approx 1/4 c flour and 1/2 c water)

Preheat oven to 350 degrees. Place the cauliflower, onion, and garlic on a baking sheet and bake until golden brown, about 30 minutes.
Bring stock, coconut milk, and milk to a boil in a large saucepan. Add the roasted vegetables, reduce heat to medium-low and simmer for 15 minutes. Puree the soup in a blender, then return to stove. Add curry powder; cumin, ginger, and turmeric to taste; brown sugar; and salt. Adjust seasonings as needed. Add flour slurry to obtain desired thickness.
Serve with cheese (we used romano) and toasted coconut, if desired.
*A few notes on the recipe: The amounts are generally approximations because I was just throwing stuff in, not really measuring, so definitely adjust to your taste. The recipe was really good as is, so if you just followed what I put here, you'd be fine. However, the coconut taste could have been stronger so next time I make it, I may do two cans of coconut milk and leave out the regular milk.


We ate this soup with the Pina Colada Salad posted previously (here) so we also used some of the lettuce, pineapple, and tangerines from the basket. Along with some of that delicious olive oil bread toasted up, it made for a great meal!