The last couple of times we've gotten cauliflower in our produce basket, we've ended up making a cauliflower and tofu Thai red curry. And, while delicious, I was craving something a little different. This curried cauliflower soup is a variation on the "creamy cauliflower soup" from my latest go-to, The Complete Vegetarian Cookbook. (I thought the addition of lime juice and curry powder sounded more interesting than the basic soup. I mean, I'm sure it would be tasty with just the chives, but the Thai curry paste worked so well, I figured an Indian curry powder would be lovely.)

Curried Cauliflower Soup

From the Complete Vegetarian Cookbook

Ingredients

• 1 head cauliflower
• 8 Tbsp. unsalted butter
• 1 leek, sliced thin
• 1 onion, halved and sliced
• 3/4 tsp. coarse sea salt
• 1 1/2 Tbsp. ginger paste
• 1 Tbsp. curry powder
• 4 1/2 c. water
• 1 Tbsp. + 1/2 tsp. lime juice, divided
• 1/2 c. lite coconut milk
• 2 scallions, sliced thin
• pepper, to taste

Directions

1. Remove and thinly slice the core of the cauliflower.
2. Cut 1 heaping cup of 1/2" florets from head of cauliflower.
3. Cut remaining cauliflower into 1/2"-thick slices.
4. Melt 3 Tbsp. butter over medium-low heat.
5. Add leek, onion, and 3/4 tsp. coarse sea salt. Cook until leek and onion are softened but not browned.
6. Add ginger paste and curry powder and cook for another minute or so, being careful not to burn the spices.
7. Add 4 1/2 c. water, sliced core, and half of the sliced cauliflower. Increase heat to medium-high and bring to a simmer.
8. Reduce heat to medium-low and simmer gently for 15 minutes.
9. Add remaining sliced cauliflower and simmer until cauliflower is tender and crumbles easily. (~15 minutes)
10. Melt the remaining 5 Tbsp. butter over medium heat.
11. Add reserved cauliflower florets and cook, stirring often, until florets are golden brown and butter is browned and nutty.
12. Remove skillet from heat and use slotted spoon to transfer florets to small bowl.
13. Toss browned florets with 1/2 tsp. lime juice and season with salt to taste.
14. Pour browned butter into a separate bowl and reserve for garnishing.
15. Puree soup until smooth.
16. Stir in coconut milk and 1 Tbsp. lime juice.
17. Garnish with scallions, browned florets, browned butter, and pepper.

The garnish looks pretty and all. That said, I think next time I'd stick with scallions and pepper for garnish and not bother with the whole browned butter thing. It would drastically reduce the fat content and takes out a few steps to boot!

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Variations

Vegan

Ingredients

• 1 head cauliflower
• 3 Tbsp. canola oil
• 1 leek, sliced thin
• 1 onion, halved and sliced
• 3/4 tsp. coarse sea salt
• 1 1/2 Tbsp. ginger paste
• 1 Tbsp. curry powder
• 4 1/2 c. water
• 1 Tbsp. + 1/2 tsp. lime juice, divided
• 1/2 c. lite coconut milk
• 2 scallions, sliced thin
• pepper, to taste