I love this time of year when soups become more plentiful in the making! This soup is one of my favorite recipes because it is creamy and rich with just the right amount of heat at the back of the palate. The curry powder really adds a bit of zing to the cauliflower that I love! Cauliflower is one of those versatile vegetables that can be a wonderful canvas for so many culinary applications. It is also a very nutrient dense vegetable and cancer-fighting all-star. This veggie should be a regular in your diet…one bite of this soup and I’m sure it will be!
1 head cauliflower (about 2 pounds), cored and cut into 1/2-inch florets
1 onion, halved and sliced 1/2-inch thick
4 teaspoons grape seed oil (optional)*
Salt and pepper
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1/4 cup dry white wine
3 1/2 cups vegetable broth
1 bay leaf
1/2 cup coconut milk
1 tablespoon minced fresh cilantro
Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the cauliflower and onion with 1 tablespoon of the oil and 1/2 teaspoon salt, then spread out over a rimmed baking sheet. Roast, stirring occasionally, until the vegetables are lightly browned and softened, 30 to 40 minutes. *Note: if you choose not to use oil, toss the cauliflower with some vegetable broth (enough to moisten it well) and 1/2 teaspoon salt and roast. Heat the remaining 1 teaspoon oil in a large dutch oven over medium heat until shimmering, or if you aren’t using oil just dry saute the roasted cauliflower. Add the roasted vegetables and cook until the cauliflower begins to fall apart, 3 to 5 minutes. Stir in the garlic and curry powder and cook until fragrant, about 30 seconds. Stir in the wine, scraping up any browned bits, and simmer until nearly evaporated, about 1 minute. Stir in the broth and bay leaf and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the broth is flavorful, about 5 minutes. Discard the bay leaf. Puree the soup in a blender, in batches, until smooth. (I used an immersion blender and it worked great) Return the soup to a clean pot, stir in the coconut milk, and cook gently over medium-low heat until the soup is hot, about 3 minutes. Season with salt and pepper to taste. Sprinkle individual bowls with the cilantro before serving.