About 15 years ago, our paths intertwined with this amazing couple from our church. Rich and Lucy are the type of people who light up a room; charming, funny, inspiring, uplifting. They are the kind of people you can’t get enough of.
One evening, in an unusual torrential Southern Californian downpour, we were fortunate to be the lucky recipients of a meal hosted by them at their cute little Costa Mesa abode. Fortunately for us, the rain dissipated so we could enjoy their lovely backyard lit up with decorative lights set amidst their quaint city garden to partake of the amazing meal Rich prepared.
Rich is probably one of the best cooks I have met. He can pair flavors together with such intrigue, that I find myself dissecting the meal so that I can replicate it at another time. But, he is similar to me, in the fact that often times, I prepare a meal and do not write down the recipe.
This wonderful meal consisted of a main dish of creamy curried coconut cauliflower soup. Such a depth in flavor, and the perfect accompaniment for the fresh garden salad, and rustic bread and garlic spread that he created. Since that evening, this soup has been on my top five favorite soups list. I cannot prepare it with the same umph, as he, but it comes close enough to where I can allow my palate to be content.
1/4 cup of olive oil
1 head of cauliflower, chopped
1 small white onion chopped
2 large cloves of garlic
1/2 tsp. curry powder
1/4 tsp. turmeric
1/2 tsp. coriander
1/2 tsp. cumin
1 tsp. sea salt
1/4 tsp. black pepper
1/2 cup cashews
1 tsp. sesame oil
6 cups of vegetable stock
* salt and pepper to taste
1 can coconut milk
Preheat oven to 375. In a bowl, mix together olive oil, cauliflower, onion, garlic, curry, turmeric, coriander, cumin, sea salt, and pepper. Allow to roast for 30 minutes until cauliflower is softened. In a soup pot, place the roasted cauliflower mix with vegetable broth, coconut milk, and cashews. Bring to boil for 5 minutes, then simmer for another 15. Blend with an immersion blender until creamy. If you don’t own an immersion blender, you can use a regular blender if yours is fine with heat. Add the sesame oil, and adjust the salt and pepper to your liking.
6 thoughts on “Creamed Curried Coconut Cauliflower Soup”
Oh yum!!!! I need to pin this and try it!
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It’s pretty amazing!
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This sounds so good! I’m making it for dinner but don’t see how much coconut milk is in the recipe?
I’m so sorry for the error. Oh my! I use one can of coconut milk.
Thanks for answering so fast! It is time to put it into the pot. It smells SO good!
It’s a wonderful soup. Hope you enjoy it. Tis my favorite time of year with an abundance of soup on my menu.