I also enjoy this soup because I veered off from a recipe I found for a cauliflower soup and tried a couple different things, making the outcome a wonderful coconut flavored curried cauliflower soup than the traditional soup that was on the recipe.
I have deemed this the:
Accidental Cauliflower Coconut Curry Soup
What you'll need:
2 small heads (or 1 large head) of cauliflower
2 onions (medium sized)
2 tablespoon of coconut oil
2-3 medium carrots
2 cloves of garlic
2 cups of water or vegetable broth
1 cup of water
1/2 cup of coconut milk
pinch of salt and pepper
Directions:
I happened to roast the cauliflower - not necessary but bueno none the less.
Cut your cauliflower into florets and place on a baking sheet lined with foil. Drizzle in olive oil and bake at 350 until golden brown.
Meanwhile in a deep pot cook your cut up onions and carrots in a tablespoon (or a bit more, as I did) of the coconut oil). Cook the veggies for about 10 minutes, stirring occasionally.
Add your roasted cauliflower to the concoction as well as your brother (or water) and bring to a boil.
Once boiled for 5 minutes, turn heat to low and let it simmer for about 30-45 minutes (until veggies are tender)
With a hand immersion blender (and if you don't have one, a regular blender will do - however the hand immersion blender is AWESOME) blend everything up
Add in slowly the 1/2 cup of unsweetened coconut milk.
What you turn out to have is a SUPER healthy, SUPER fresh vegetable stew that nixes your craving for Indian food because it has an almost curry like taste due to the coconut mixes with the carrot, onion and cauliflower. This is why it's OK to add a bit more coconut oil if desired.
For lunch today I poured the soup into an avocado middle, eating a little soup with a little avocado. I kept refilling my avocado middle as I ate the soup with avocado. Totally recommend!
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