Creamy Curried Cauliflower Soup

By vdub

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more to serve
• 2 medium white onions, thinly sliced
• 1/2 teaspoon kosher salt, plus more to season
• 4 cloves garlic, minced
• 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
• 4 1/2 cups low-sodium vegetable broth (or water)
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1 1/4 teaspoon cumin
• 1 cup coconut milk
• 1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)
• 1/4 cup finely chopped Italian parsley, for garnish (optional)

Details

Servings 6
Adapted from thekitchn.com

Preparation

Step 1

Maker Talks

A few notes about this soup: You will likely buy a can of coconut milk (13.5 ounces) and this recipe only calls for one cup. I generally hate fussy recipes that leave you with odd leftovers, but I do find this to be the perfect amount of coconut milk to fold in towards the end. If you'd like to add the whole can, it will still be delicious (but just a bit thinner). What to do with your leftover coconut milk? I save mine to stir into warm oatmeal or muesli in the mornings. Or you can always freeze it
for a future cooking project, too.

Last, this recipe asks that you go easy on the salt during the preparation, but do feel free to season with additional salt and pepper once it's done cooking. Because sodium levels vary depending on what kind of broth you're using, I prefer to be conservative in the instructions, allowing you to adjust towards the end.

Heat oil in a large pot over
medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and transluscent, 8-9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes.

Add cauliflower, vegetable broth, coriander,turmeric, cumin, and remaining 1/4 teaspoon salt. Bring pot to a boil over medium-high
heat, then reduce the heat to low. Simmer until cauliflower is fork-tender,about 15-17 minutes

Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.