Makes 6 servings.
This soup is good for all seasons. It’s creamy, light and delicious, with a distinct flavor of turmeric and coconut milk. Depending on the season, I serve it hot, room temperature or even cold.
3 tablespoons extra-virgin olive oil
1 Vidalia onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 large cauliflower, about 2 ½ pounds
2 ¾ cups vegetable broth
1 cup coconut milk
1 teaspoon turmeric
1/8 teaspoon crushed red pepper
Freshly ground black pepper
1 tablespoon, lime juice, approx.
Toasted sesame seeds for garnish.
Heat the olive oil in a medium saucepan. Add the onion and garlic. Sauté over low heat for a few minutes.
Cut off the green leaves of the cauliflower and the heavy stem. Discard both. Cut the head into small pieces and rinse.
Add to the onion and sauté for a minute.
Add 2 ½ cups of the broth, coconut milk, turmeric and crushed red pepper. Bring to a boil over high heat. Lower the heat and cook, covered, for about 25 minutes. The cauliflower will be soft.
Puree in two batches in a Vitamix until smooth.
Adjust the consistency with the reserved broth and season to taste with salt, pepper, crushed red pepper and lime juice.