Cauliflower and sweet potatoes are seasoned with fresh turmeric and coconut milk to make this creamy winter time soup.
I had seen a recipe somewhere for a soup that had cauliflower, sweet potatoes and coconut milk in it; but, I cannot find the book anywhere. I decided I would create my own version and I wanted it to be light and somewhat curry like. I was lucky to find some fresh turmeric last week and thought it would be the perfect addition to this soup. I have never worked with fresh turmeric before and I was not sure what to expect. Fresh turmeric looks like ginger, actually, rather knobby but orange. I decided to use a microplane and zest it with the onion while it was cooking – the color was brilliant a beautiful bright yellow and the scent ….. YUM!! After I pureed the soup I added a small amount of coconut milk, only enough to really bring out the flavor of the turmeric and to create that nice warm Thai inspired flavor I was after. It was a success. Not only was this soup fantastic the first night, the second evening it was even better.
Recipe: Cauliflower and Sweet Potato Soup
1 head of cauliflower, washed, stemmed and cut into chunks
1 sweet potato, peeled and cut into chunks
1/2 yellow onion, peeled and chopped
1 clove garlic, peeled and minced
3 tablespoons olive oil
1 small knob fresh turmeric, zest or use dry turmeric, to taste
4 cups veggie stock
1/4 cup coconut milk
kosher salt, to taste
Heat olive oil in a large saucepan. Add the onion and garlic, cook until soft, about 5 minutes. Add the turmeric, stir. Add the cauliflower and sweet potato, stir and cook for about 15 minutes, until very fragrant. Add the chicken stock and bring to a boil. Lower heat to a low simmer and cover. Cook until the veggies are soft, about 30 minutes. Process in a food processor, in batches, returning to medium saucepan. Gently reheat over low heat, stir in the coconut milk. Season with salt. Garnish with cilantro and the harissa. Serve. Eat.