Creamy Curried
Cauliflower Soup
Serves 4 to 6
Vegan For Everybody - America's Test Kitchen
1 head
cauliflower
1/4 cup
extra-virgin olive oil, plus extra for serving
1 leek,
white and light green parts only, halved lengthwise, sliced thin and washed
thoroughly
1 small
onion, halved and sliced thin
salt
1 and 1/2 tablespoons grated fresh ginger
1 tablespoon
curry power
4 and 1/2 cups water
1/2 cup
canned coconut milk
1 tablespoon
lime juice
2 scallions,
sliced thin on bias
Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to
remove; slice core thin and reserve.
Cut heaping 1 cup of 1/2 inch florets from head of cauliflower; set
aside. Cut remaining cauliflower crosswise
into 1/2-inch thick slices.
Heat 2 tablespoons oil in large saucepan over medium-low
heat until shimmering. Add leak,
onion, and 1 1/2 teaspoons salt and cook, stirring often, until leak and onion
are softened but not browned, about 7 minutes. Stir in ginger and curry powder and cook until fragrant,
about 30 seconds. Stir in water,
sliced core and half of sliced cauliflower. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer
gently for 15 minutes.
Meanwhile, heat remaining 1 tablespoon oil in 8-inch skillet
over medium heat until shimmering.
Add reserved florets and cook, stirring often, until golden brown, 6-8 minutes,
transfer to bowl and season with salt to taste.
Working in batches, process soup in blender until smooth,
about 45 seconds. Return pureed
soup to clean pot and bring to brief simmer over medium heat. Off heat, stir in
coconut milk and lime juice and season with salt to taste. Serve, sprinkling individual bowls with browned florets
and scallions and drizzling with extra oil.
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