Friday, May 30, 2014

Curried Cream of Cauliflower Soup

Soup now? I know summer is coming around the corner at full speed.. but I adore soup even when it's hot outside.  I love taking vegetables and adding my favorite spices and aromatics to make it into a delicious and comforting meal.   This soup makes a great starter or a complete meal.  It's also low carb enough for me to enjoy two bowls without breaking my low carb diet. I wish cauliflower was always on sale...I would love to make a double batch of this soup next time because this batch was finished far too quickly.

1 large cauliflower head (2-3lbs)
1 large onion diced
1Tbs grated fresh garlic
1 Tbs grated fresh ginger
1 can coconut milk
4-5 cups chicken or vegetable stock
chicken or vegetable bullion cubes as needed
2 tsp curry powder
red chili powder to taste
lime juice to taste (1-2 tsp)
salt and black pepper to taste

Cut cauliflower into small bite size pieces.  Place all ingredients except for coconut milk  and lime juice into soup pot and bring to a simmer.  Cook until cauliflower is very tender.

 Add lime juice then cream the soup using a hand held blender or in batches in a food processor.

 Add coconut milk and stir well.  Taste for salt and seasoning.  Adjust as needed.  Serve hot.  Enjoy.

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