Mendocino Farms’ Coconut Curry Cauliflower soup

Published 8:48 pm Tuesday, December 2, 2014

COCONUT CURRY CAULIFLOWER SOUP

Ingredients

1 head cauliflower, cut into mini-florets

1 large carrot, finely diced

1/2 cup oil, divided

2 teaspoons salt, divided

1 onion, minced

3/4 pound Yukon Gold potatoes, finely diced

2 teaspoons curry powder

1 teaspoon turmeric powder

1/4 teaspoon ground cayenne pepper

1/8 teaspoon black pepper

4 cups lentil stock

2 cups water

1 (11-ounce) package coconut milk

2 tablespoons agave nectar

2 cups cooked lentils

Directions

Heat the oven to 450 degrees. Take 2 cups of the prettiest cauliflower florets and toss with the diced carrot in 3 tablespoons oil and one-half teaspoon salt. Spread the vegetables onto a rimmed baking sheet and roast until tender, 8 to 12 minutes. Remove and set aside. This will be added at the very end of the recipe. Toss the remaining cauliflower with 2 tablespoons oil and one-half teaspoon salt. Spread out onto a rimmed baking sheet and roast until tender, 8 to 12 minutes; use this for the soup. In a medium, heavy-bottomed pot, heat 3 tablespoons oil over medium-high heat until hot. Add the onions and saute until translucent, 8 to 10 minutes. Stir in the cauliflower you roasted for the soup, the potatoes, curry powder, turmeric, cayenne and black pepper, along with the lentil stock and water. Bring to a boil, then reduce to a gentle simmer, loosely cover, and continue to cook until the potatoes are tender, about 12 minutes. Stir in the coconut milk. Increase the heat and bring the soup to a boil, then remove from heat. Cool the soup slightly, then puree until smooth. Add the agave nectar and 1 teaspoon salt. Stir in the cooked lentils, along with the roasted cauliflower and carrots. Gently reheat, then taste, and adjust the seasonings and flavorings as desired. This makes about 3 quarts of soup.

Serves 8 to 12.