As a blog writer, you should know that I also enjoy blog reading.
One of my favorite blogs is by a girl named Joy. Her blog is called “Joy the Baker,” but she does waaaay more than just bake. She’s like a mentor to me – even though she probably doesn’t even know I’m reading. (Seriously. I must get better about commenting.)
Anyways, I was catching up on some of my favorites when I saw this recipe for Roasted Cauliflower Soup with Cumin. Immediately, I emailed Andrew (my happiest kitchen helper) that we needed to make this soup ASAP. Of course, he agreed.
You see, Joy takes perfect pictures. They always look so good I have no choice but to commit. But, I didn’t know what I was committing to… Everything happened so quickly – I’m embarrassed to say I hadn’t even looked at the recipe before the making day.
So, I intended to make this soup, but in the process of making Joy’s soup something wonderful happened. I realized that the soup was more than just “with Cumin.” It was a soup “with Cumin and Curry.”
DO YOU KNOW WHAT THAT MEANS??!?! It opened up a whole new flavor palate! I love curry the most when it includes citrus, coconut, and cilantro. So, I adapted the recipe.
Here’s the Beetingheart’s version of an already great soup! (Thanks Joy!)
Recipe: Roasted Cauliflower Soup with Curry
- 1 1/2 Heads of Cauliflower
- 3 Tbsp Olive Oil
- 2 Tbsp Curry Powder
- 1 Tbsp Cumin Powder
- 1 tsp Salt
- 1/2 Fresh Lemon
- 4 C Chicken Broth
- 3 Tbsp Butter
- 1 Medium Onion
- 6 ounces Coconut Milk
- Preheat the oven to 375 degrees F. Cut the cauliflower into medium size pieces and lay flat on a roasting pan (or a cookie sheet with raised edges).
- Drizzle olive oil and spices over cauliflower and roast with the 1/2 lemon for 25 minutes. Once finished, squeeze the lemon juice over the top of the roasted cauliflower.
- Multitasking – While the cauliflower is roasting, cook the onion in a pan with 1 tbsp of butter until soft. Remove from heat.
- Bring chicken stock to boil and add roasted cauliflower, cooked onions, and remainder of butter (2 T). Gently boil over medium heat for 10 minutes.
- Use a food processor/blender/or immersion tool to blend cauliflower to a somewhat smooth consistency. Return soup to pan.
- Add the coconut milk to desired consistency. Stir.
- Top with Cilantro and serve.
Along with this beautiful recipe, I recommend Curried Coconut Spinach as a side dish.
Recipe: Curried Coconut Spinach
- 4-6 C Fresh Spinach
- 1 tsp Olive Oil
- 1 Tbsp Coconut Milk
- 1/2 tsp Curry Powder
- Heat pan with oil. Add fresh spinach and toss.
- Let heat until spinach is halfway cooked.
- Add coconut milk and top with curry powder.
- Serve immediately.
A Note to the Diabetics: This is a very low carb soup. I would estimate 2 Cups as 15g of carbohydrate. The spinach is also considered a non-carb. Therefore, this is the perfect meal to have bread, fruit or dessert in order to reach your carbohydrate budget (45-60g of carbohydrates per meal).
I’m pretty sure this is a meal that would help turn those hands yellow… Exciting!!!