Cauliflower Soup

This is a silkie smooth, curry flavored soup. It smells wonderful and tastes fabulous. I do enjoy cauliflower and curry together. I make an Indian style cauliflower curry dish that always hits the spot. This soup uses a Thai style curry paste. It is adapted from a recipe at 101 Cookbooks. It is vegan.






Cauliflower Soup

2 T olive oil
1 large yellow onion, chopped
2 cloves garlic, roughly chopped
2 T Thai yellow curry paste, either from the store or check out the recipe at 101 Cookbooks
1 small head of cauliflower, cut into florets, as similar in size as possible so they are done around the same time
1 small potato, cubed (peel it to make the soup really creamy)
1 t salt or to taste
1/2 to 1 cup soy milk or other milk of choice
Squirt of lemon juice to taste

Saute onion and garlic in olive oil until softened, but not browned. Stir in the curry paste, potatoes, cauliflower, and salt. Cook for a few minutes. Add about 3 cups of water (enough to cover the potato and cauliflower) and cook until the potatoes and cauliflower are soft, about 15 minutes. Using your immersion blender, blend until creamy. Heat the milk and add to the soup, blend. At this point add some lemon juice, but be careful, it can curdle the soup, so stir while adding. Add more salt and some pepper. Taste it and make sure it tastes super good! Serve and enjoy.