Cauliflower gets some zing with this delicious soup!
Serves 8-10
2 yellow onions, diced
1-inch piece fresh ginger, peeled and finely chopped
1 clove garlic, finely chopped
1 tbsp oil
4 cups sliced button or cremini mushrooms
2 tbsp curry paste, such as Patak’s Madras, or curry powder
1 tsp ground cumin
3 cups thinly sliced cauliflower
2 cups thinly sliced carrots
1 cinnamon stick
2 tbsp dried curry leaves (optional)
8 cups of stock – vegetable, chicken or water
1-375 mL can coconut milk
juice of ½ a fresh lemon
salt and pepper, to taste
In a stock pot over medium-low heat, saute the onion, ginger and garlic until soft. Increase heat to medium and add the mushrooms and saute another 10 minutes. Season with a pinch of salt. Add the curry paste and cumin and stir for one minute to toast the spices. Add the cauliflower, carrots, cinnamon stick, curry leaves and stock. Bring to a boil and simmer about 45 minutes, until carrots are very soft.
Puree the mixture in batches in a blender or food processor. Return to the heat and add the coconut milk and lemon juice. Heat through. Taste and season with salt and pepper.
