This attractive soup is quick and easy to make. It has a beautiful golden color, just enough body, a lovely fragrance, and a little hint of heat from the curry powder. Make sure the turmeric and curry powder are fresh; if too old, they can add bitterness to the soup.
Yields 9 cups
Serves 6
Time: about 50 minutes
3 tablespoons olive oil or coconut oil
1½ cups chopped onions
1½ teaspoons salt, plus more as needed
2 tablespoons curry powder
1 teaspoon ground turmeric
2 cups chopped carrots
7 cups chopped cauliflower
6 cups vegetable stock
¼ cup unsweetened shredded coconut
1 (14-ounce) can coconut milk
¼ cup fresh lime juice
⅓ cup minced fresh cilantro (with stems)
In a soup pot on low heat, warm the oil. Add the onions and a dash of salt. Cover and cook for about 10 minutes, until the onions are golden. Add the curry powder and turmeric and cook for 2 minutes. Add the carrots, cauliflower, vegetable stock, shredded coconut, and salt. Cover and bring to a boil. Lower the heat and simmer until the carrots and cauliflower are tender, about 20 minutes.
Remove from the heat. Stir in the coconut milk. Purée with an immersion blender or in batches in a blender. Add the lime juice and cilantro. Reheat before serving.
• This recipe is vegan, but butter or ghee (see sidebar, here) can be used in place of olive or coconut oil for a richer soup.
• For textural contrast, set aside some of the cooked cauliflower florets to add to the finished soup before serving.
For extra flavor and a nice color contrast, top each serving with a dollop of yogurt and some chopped cilantro or spinach chiffonade. Toasted shredded coconut also makes a great topping.