Curried Cauliflower Soup

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Post  Sun, Jul 12 2020, 3:10 pm
The hardest part about this is gathering up the spices and measuring them. Smile I use my mini Cuisinart for the garlic, ginger and shallots.

Can be made ahead and makes a nice dinner with a side salad and some good bread.

The mango chutney is a nice embellishment.

Curried Cauliflower Soup

Source:: Alexe van Beuren - The B.T.C. Old-Fashioned Grocery Cookbook.


Dixie serves this with coconut milk and a spoonful of mango chutney drizzled on top.

2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
2 tablespoons minced shallots
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
½ cup dry white wine
1 large head cauliflower, chopped (12 cups)
8 cups Chicken Stock, homemade or store-bought - sub good vegetable stock
1 cup coconut milk
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon Sriracha chili sauce
2 tablespoons ground turmeric
2 tablespoons curry powder
1 tablespoon granulated garlic
1 tablespoon onion powder
1 teaspoon white pepper
1 teaspoon ground ginger
1 teaspoon ground fennel
1 teaspoon ground anise
⅛ teaspoon ground cinnamon
Pinch of saffron (optional)
2 cups heavy cream

In an 8-quart stockpot set over medium to medium-high heat, heat the oil. Add the onion, shallots, and fresh ginger and cook until soft, 5 to 7 minutes. Add the garlic and cook for 5 more minutes. Stir in the white wine, scraping up any brown bits stuck on the bottom of the pan. Add the cauliflower and toss to coat. Add the stock, coconut milk, and lime juice. Cook until the cauliflower is soft, about 15 minutes.

Remove the pan from the heat, and using an immersion blender or working in batches with a regular blender, puree until smooth. Return the pan to the heat and bring the soup back up to a simmer. Add the honey, Sriracha, turmeric, curry powder, granulated garlic, onion powder, pepper, ginger, fennel, anise, cinnamon, and saffron (if using). Cook for 30 minutes, until it comes to a simmer. Add the cream and simmer for 15 minutes (do not let it boil). Salt to taste.

Serve hot.

The soup can be stored in an airtight container in the refrigerator for 7 days.
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