I love cauliflower and I’m always looking for new and interesting ways to cook it. One of my favorites is this recipe for Hot, Buttered Cauliflower Puree. Another favorite is Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice. Add this soup to the list of things that I love to do with cauliflower. This soup is great for a cold and/or rainy day.

I know that this soup is called “curried” cauliflower soup. You may be wondering why my photo doesn’t look like any curry powder was using during the preparation. I actually used all of the spices in the ingredient list but the turmeric, which gives dishes a traditional “curry” color, because I didn’t have any in the house. Next time, I’ll toss it in.   It can only make the soup better, and it was very good without it.   If you don’t have vegetable broth on hand, you can substitute chicken broth, but if you do, the soup will no longer be vegetarian.

Creamy Curried Cauliflower Soup
Recipe adapted every so slightly from The Kitchn

2 tablespoons extra-virgin olive oil
2 medium white or yellow onions, thinly sliced
1/2 teaspoon kosher salt
4 cloves minced garlic
1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
4 1/2 cups low-sodium vegetable broth
1/2 teaspoon coriander
1/2 teaspoon turmeric
1 1/4 teaspoon cumin
1 cup coconut milk
Freshly-ground black pepper, to season
1/4 cup finely chopped Italian parsley, for garnish (optional)

Heat olive oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8-9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring pot to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15-17 minutes

Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices to taste.

Yield: 6 – 8 servings

One year ago: Chocolate Buttercream Frosting
Two years ago: Chipotle Quinoa with Corn and Black Beans
Three years ago: Oatmeal, Cranberry and Chocolate Chunk Cookies
Four years ago: Crisp Roasted Potatoes
Five years ago: Dinner Spanakopita
Six years ago: Grandma Sachs’ Crumb Cake