Moosewood Cafe’s Golden Cauliflower Soup

From The Moosewood Restaurant Table cookbook

Note: This recipe is vegan, but feel free to substitute butter for the olive or coconut oil

3 Tablespoons olive oil or coconut oil

1 1/2 cups chopped onions

1 1/2 tsp. salt, plus more as needed

2 Tablespoons curry powder (note that old curry powder and turmeric can impart a bitter taste to foods)

1 tsp. ground turmeric

2 cups chopped carrots

7 cups chopped cauliflower

6 cups vegetable stock

1/4 cup unsweetened shredded coconut

1 (14 ounce) can coconut milk

1/4 cup fresh lime juice

1/4 cup chopped herbs of choice-cilantro is great in the summertime, thyme is good in the fall and winter

 

In a soup pot on low heat, warm the oil. Add the onions and a dash of salt.

Cover and cook about ten minutes, until the onions are golden.

Add the curry powder and turmeric and cook for 2 more minutes.

Add the carrots, cauliflower, vegetable stock, shredded coconut and salt.

Cover and bring to a simmer until the carrots and cauliflower are tender, about 20 minutes.

Remove from the heat and stir in the coconut milk.

Puree with an immersion blender or in batches in a blender. Add the lime juice and fresh herbs.

 

To add more body and interest to the soup, feel free to add a dollop of plain yogurt, chopped or shredded kale or spinach, or croutons.

 

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