Curry Cauliflower Soup
From the recipe box of travel writer Carole Terwilliger Meyers.
This tasty soup is vegan and super easy and quick to prepare. It is good when hot, room temperature, or cold. I prefer it chunky and at room temperature.
2 tsp. olive oil
Heat in a large pot over low heat.
1 medium onion, diced
Add and saute until golden.
2 Tbl. curry powder
1 tsp. ground turmeric
1 tsp. black pepper
1 tsp. ground cumin
½ tsp. ground cinnamon
sprinkling of salt to taste
Saute to mix for a few minutes. This releases fragrances and will be a dry mix.
1 can (14 oz.) light coconut milk
1 large head cauliflower, cut into 1-inch pieces
Mix in. Add enough water to cover. Bring to low boil, then reduce heat and simmer for 20 to 30 minutes or until cauliflower is tender. Blend soup with an immersion blender. (This can also be done in a regular blender, but then you will need to cool the soup and blend small amounts at a time.)
Sprinkle over top of soup in bowls.
Serves 2 to 4.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)