ROASTED CAULIFLOWER COCONUT CURRY SOUP

We are all about a curry dish at our house. This soup is a perfect transition when autumn is approaching but the days still feel like summer. Its flavor is robust, yet it’s light and fresh.

• olive oil – enough
• 1 head cauliflower roasted ( half sliced and half pureed)
• 1 sweet onion chopped
• 5 lemongrass stalks crushed
• 2 TBS red curry paste (Mike’s Organic curry Love – Red Thai Curry paste)
• 1 tsb chili garlic sauce – (Tuong Ó’t Tói Viet-Nam is my go to – add more if you’re into spicy)
• 10 Kaffir lime leaves (you can purchase these at any Asian market) -crush with fingers to release flavor
• 1 TBS fresh ginger – grated
• Juice and zest of 1 lime (Add a little at a time, tasting as you add)
• 32 oz chicken stock – preferably homemade
• 14 oz can coconut milk (Thai Kitchen is gluten free)
• tomatoes ( peeled and chopped)
• Mushrooms – sautéed in butter – optional
• avocado (peeled and chopped) – garnish
• cilantro – garnish
• Rice – cooked – optional
• chicken – cooked – optional

Method

Preheat oven to 425 degrees.

Cut the cauliflower in half and then cut the crown away from the stem. Cut off the florets into same size pieces (I like to slice the florets so they lay flat when roasting). On a parchment lined baking sheet, drizzle cauliflower with olive oil and sprinkle with salt and pepper. Roast in a preheated 425 degree oven for 20 – 30 minutes, turning over with a spatula half way through cooking. Don’t crowd the cauliflower! Leaving some space between allows the vegetables to caramelize instead of steam. Reserve a few for garnish.

Peel the outer layer of the lemongrass, cut off the stalks, and beat the stalks with a mallet.

Crush the Kaffir lime leaves between your fingers to release their flavors.

In a dutch oven, with a little olive oil, cook onion on low heat, covered, until tender, about 20 minutes. Remove lid and increase heat to moderate, cooking until lightly brown and caramelized.

Add lemon grass, curry, chili sauce, lime leaves, ginger and sauté one minute.

Add chicken broth, a squeeze of lime juice and zest. Taste. Simmer, uncovered, 30 minutes.

Remove lemongrass stalks and lime leaves. Add half the roasted cauliflower. Using an immersion blender, puree the soup until smooth.

Add coconut milk, remaining cauliflower, tomatoes, chicken and mushrooms (if using) and simmer, uncovered, 5 minutes.

Garnish with cilantro and diced avocado. Serve over rice if desired.