Curried Cauliflower Soup

Seven more months of rain?  I have a feeling we're going to be having SOUP for dinner quite a bit!  This is another easy one worth trying, a good comforting soup for rainy and cold evenings.  This recipe makes a big batch, so if you are cooking for just two there will be plenty left over for the next day's lunch.  Try it!

Curried Cauliflower Soup

Serves six to eight.

You will need:

1 whole cauliflower, cut into florets
1 small white or red onion roughly chopped
3-4 cloves garlic
1 tablespoon minced fresh ginger
5 cups vegetable broth
1 (14 ounce) can coconut milk (light is fine)
1 tablespoon yellow or red curry paste
1 pinch turmeric
1/4 teaspoon coriander powder
2 tablespoons vegetable oil
optional - salt to taste (if broth is unsalted)
optional - fresh cilantro for garnish

Saute onions and garlic in the oil in a large pan on medium heat, until softened, about 4-5 minutes. Add the cauliflower and continue to cook on  medium heat until florets are halfway cooked, about 4 minutes, adding a little of the vegetable broth if necessary to keep the vegetables from sticking to the bottom of the pan. Add curry paste, turmeric, and coriander powder and stir well. Then add all the vegetable broth, coconut milk and bring to a boil. Then reduce heat to low, cover, and simmer for 15 minutes. Puree the soup (carefully) in a blender in batches or with a stick blender. Simmer before serving. Serve warm, topped with a little fresh cilantro if desired. Enjoy!