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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