SERVES 4
INGREDIENTS:
1 tablespoon coconut oil
1 cup chopped onion
2 teaspoons curry powder
1 large head cauliflower, leaves removed, stems and florets chopped
1 (13½-ounce) can coconut milk
salt and white pepper, to taste
OPTIONAL INGREDIENTS:
halved cashews
mint leaves or cilantro to garnish
PREPARATION:
1. In a large pot, heat the coconut oil over medium-high heat, add the onion, and cook till soft.
2. Add the curry powder, stirring to coat the onions.
3. Add the cauliflower, the coconut milk, and enough water to just cover the cauliflower with liquid. Bring to a boil, then reduce to a simmer and cook until the cauliflower is soft, 15 to 20 minutes.
4. Ladle the cauliflower into a blender, filling the blender no more than halfway, then pulse till smooth. Repeat with remaining cauliflower, adding enough liquid to get a smooth soup.
5. Return the soup to the pan, and bring to simmer. Season with salt and pepper. Divide evenly in soup tureens and garnish each dish with a few cashew halves and a couple of mint or cilantro leaves.
NOTE: White pepper is great for white soups or sauces because it doesn’t leave any black spots. It is stronger than pepper, so use carefully.
NUTRITIONAL INFORMATION PER SERVING: 115.6 calories, 5.0g protein, 15.7g carbohydrates, 6.3g fiber, 0.3g sugar, 5.3g fat, 4.1g saturated fat, 0.0mg cholesterol, 69.7mg sodium