I don’t usually make soups in the summer, especially spicy soups. However I got this huge head of cauliflower in my CSA at the Farmer’s Market from One Straw Farm. So, after making a bunch of it roasted, I still had enough left to be called an entire cauliflower. And, it has been rainy….oh, so rainy everyday & unexpectedly cool for August. Suddenly curried cauliflower came to mind & one of my favorite soups. I did this soup after a day of hiking the Appalachian Trail for the group I belong to & everyone wanted seconds. Yup, it is that good. I make mine pretty spicy at home, but with a group I usually do it a bit tamer and put the bottle of sriracha within easy reach. Hope you like it….Chow !!!
Curried Coconut Cauliflower Soup (adapted from Food & Wine)
1 head cauliflower, cut in florets
1 large onion, chopped
2 tablespoons garlic, minced
1 jalapeno pepper, seeded & minced
4 teaspoons curry powder
3 cups vegetable or chicken broth
1 can coconut milk (regular or lite)
2 tablespoons oil
1/4 tsp cayenne (or more according to your taste)
fresh cilantro, if available, or dried
fresh basil, if available, preferably Thai basil
thinly sliced jalapeno & cilantro or basil, for garnish
diced chicken breasts (optional)
Heat oil in a large pot & add onions, garlic & pepper. Cook on medium until onion is transparent & then stir in curry powder. Toss & heat together for about 1 minute. Add broth & cauliflower, then bring to a boil. Lower heat to simmer & cook, uncovered until cauliflower is almost tender. Add coconut milk, cayenne & cilantro bringing soup back to a low boil or simmer for 5-10 minutes. Adjust seasonings to taste. Serve topped with diced chicken, chopped cilantro/basil & pepper slices.
OPTION: Some like this soup blended & served as a puree. I prefer the chunky texture, myself.