Recipe. You Won't Want to Miss This!
Curried Cauliflower Soup
8 cups chicken broth
1 medium cauliflower (florets only)
1 medium Idaho potato, peeled and cubed
1 large carrot, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 poblano pepper, seeded and chopped
2 tbsp extra virgin olive oil
2 tbsp powered curry, or more if desired
1/2 can unsweetened coconut milk
Salt and pepper to taste
Garnish:
Dollop of plain yogurt and homemade croutons or toasted pepitas.
Bring chicken broth to boil in large soup pot. Add cauliflower, potato, carrot, onion, garlic, and poblano pepper and simmer until tender (about 10 minutes).
Add coconut milk, EVOO and curry.
With an immersion blender, puree until smooth. Alternately a food processor or blender will work well, returning to soup pot.
Add salt and pepper to taste. Serve hot with garnishes…enjoy.
Serves 6
Note from Editor: Jay's wife Sarah says that "the hint of sweetness from the coconut milk, the curry and the earthiness of the veggies made it a winner." We discussed the option of substituting vegetable broth for the chicken broth, making this recipe vegan. We all agree, including Jay, that this should work well, but haven't tried it yet!
