This is the simplest of cauliflower soups. And it is so incredibly good. The ingredient list is shorter than short, and if you have a great yellow curry paste on hand (or even just a good one), it is worth making.
Ingredients
2 tablespoons extra virgin olive oil,
1 large yellow onion, chopped
3 cloves garlic smashed
3 tablespoons yellow curry paste, or more to taste
3 small new potatoes, cut into 1/2-inch cubes
1 large head of cauliflower florets, ~1 1/2 lb.
1 teaspoon fine grain sea salt?, plus more to taste
1/2 - 1 cup cashew milk or coconut milk
1 lime
croutons, or (as pictured) toasted pine nuts, fried shallots, hemp seeds, and more of the yellow curry paste whisked with a bit of shallot oil
Directions
Pour the olive oil into a large pot over medium-high heat. When hot, stir in the onion, and garlic. Sauté for a couple minutes, just long enough for things to soften up. Stir in the curry paste, potatoes, cauliflower, and salt, and allow to cook for another 5 minutes or so. Add 4 1/2 cups of water, and bring just to a boil. Dial back the heat and simmer just long enough for the cauliflower and potatoes to get tender throughout, another 5-10 minutes.
Immediately remove the soup from heat, and transfer to a high-speed blender (in batches, if necessary). Alternately, you can use a hand blender directly in the pot. Stir in the cashew milk. And here's the make or break step - add more salt if needed, and a good amount of fresh lime juice. Adjust until the seasoning is balanced and just right. It should taste bright and sharp, and delicious. Serve sprinkled with any/all of the suggested toppings.
