Categories: Soups

Ingredients

• 2 heads cauliflower
• 2 Tbsp. vegetable oil
• 2 medium onions, diced
• 4 cloves garlic, minced
• 2 Tbsp. curry powder or to taste
• 3 cups vegetable stock
• 2 (14 oz.) cans coconut milk
• Salt and ground black pepper

Directions

1. Remove and discard outer leaves from the cauliflowers. Using a paring knife, cut around and remove the cores. Remove and discard the outer fibrous layers. Thinly slice the cores and set aside. Break heads into 1-inch florets; set aside.
2. Heat oil in a 4-quart soup pot over medium-high heat. Add the onions and cook, stirring frequently, for 3 minutes or until onions are translucent. Add the fennel and cook, stirring frequently, for 7 to 10 minutes or until vegetables are browned. Add the garlic and curry powder and cook, stirring constantly, for 1 minute.
3. Add the cauliflower and vegetable stock and bring to a boil over high heat. Reduce heat and simmer gently for 12 to 15 minutes or until cauliflower is tender. Cool 10 minutes.
4. Using an immersion blender, or a traditional blender, puree soup. Return soup to pot. Stir in the coconut milk and cook 10 minutes. Season to taste with salt and pepper. Soup can be prepared up to 2 days in advance and refrigerated in an airtight container. Reheat over low, stirring occasionally.

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