Curried Cauliflower Soup with Coriander Chutney

Curried Cauliflower Soup with Coriander Chutney

(Note: Author used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so author left it out of the chutney).

• 1 medium head cauliflower, about 7 cups of florets
• 1/4 c vegetable oil (Author used 3 - 3 1/2 Tbsp extra virgin olive oil)
• salt to taste
• 1 c chopped onions (Author used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
• 1 T finely chopped ginger (Author used 2 T)
• 2 t chopped garlic (Author used 4 large, about 1 1/3 T, crushed and chopped)
• 1 T curry paste or 2 t curry powder (Author used curry powder, since author didn't have any curry paste on hand)
• 4 c chicken stock
• 2 t lemon juice
• salt and freshly ground pepper
  

1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 31/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney.

Coriander Chutney

• 1 c coriander leaves and 1/2 cup stems (Author used 1 large bunch, leaves and stems)
• 2 t sugar (I used 1 tsp honey)
• 1 t ground cumin
• 1 T chopped ginger (Author omitted it, since author used 2 Tbsp in the soup - author added a pinch of ground ginger instead)
• 1 minced jalapeno pepper, seeds removed (Author omitted this)
• 2 T lemon juice (Author used 2 Tbsp plus 1 tsp)
• 1/3 c plain yogurt (Author used nonfat).
• salt and freshly ground pepper
  

Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.

Makes 3 - 4 servings.