Cauliflower Coconut Curry Soup

p

My spouse will tell you best cauliflower soup is Re Re Drummond’s. Just make it just like she does and all will be right on a cold winter’s day. Well, today something got into me. Perhaps it was my  educational lab. I was inspired by both my students and my spouse’s text messages, which in short were “love the new chefs, but why can’t the new kids just cook and do what the fuck I ask them to cook!” (I am paraphrasing here big time). I understood these uprising chefs. I wanted to go to bat for them and show my spouse change could be a good thing. So, I reinvented the cauliflower soup. Bon Appetit!

Ingredients

  • 1 tbsp. garam masala
  • 1 tsp. of coriander
  • 2 tbsp. extra-virgin olive oil, more for serving
  • 1 Bunch green onions
  • 2 large garlic cloves, finely chopped
  • knob of ginger
  • 5 medium carrots, peeled and sliced
  • 1 bell-pepper
  • half bunch of cilantro
  • 3 stalks of celery diced
  • 1 ½ tsp kosher salt, more as needed
  • 1 cup chicken stock
  • 1 head cauliflower, trimmed and cut into florets
  • ½ tsp. lemon zest
  • 2 tbsp. Lemon juice, more to taste
  • coconut milk
  • 2 tablespoon herb n farm

Preparation:In food processor, pulse the , onion, garlic, bell pepper and ginger; sauté for five minutes in olive oil  In a large dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, two to three minutes . Add the oil and heat until warm. Stir in onion and cook, stirring occasionally, until soft and lightly colored, seven to 10 minutes. . Add carrots , celery ,garam masala ,  and chicken stock. Bring mixture to a simmer and cook, uncovered, five minutes. Stir in cauliflower  , coconut milk , remaining seasons and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes. Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. Stir in the lemon zest and juice just before serving topped with a few carrots.

Shrimp: Season shrimp with coarse salt and  red pepper flakes. Heat 1 T olive oil or butter in a large nonstick skillet over medium-high heat. Add a the shrimp and cook until opaque throughout, 2 to 3 minutes.

untitledcu.png

Advertisements
This entry was posted in Kitchen Adventures and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

5 Responses to Cauliflower Coconut Curry Soup

  1. Wow great looks yum and delicious.

    Liked by 1 person

Please Leave Your Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s