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Sunday, December 28, 2014

Curried Cauliflower Soup

1 head cauliflower, chopped
1 large onion, chopped
4-6 cloves garlic, chopped
3-4 stalks celery, chopped
1 14.5-oz can coconut milk
1 tsp. cumin
1 tsp. turmeric
2 Tbsp. curry powder
1/4 tsp. cinnamon
1 tsp. sugar (optional)
chicken broth or water
salt
coconut or olive oil


In a Dutch oven, saute chopped vegetables in oil over medium heat until they begin to caramelize slightly.  Add enough water or chicken broth to cover vegetables and bring to a simmer.  Add spices and coconut milk and simmer for 30 minutes or so.  Add salt (if necessary) and puree soup in blender or with a boat motor until it reaches the desired consistency.

Recipe:  Bastardized version of Dr. Weil's Curried Cauliflower Soup.  I think mine is superior.


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