* * *Heat olive oil in a large pot over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add ginger and cook for one minute, until fragrant. Add curry powder and cauliflower and cook for 3 minutes more. Turn flame to medium-high and add vegetable broth. Bring to a boil. Reduce flame to low and simmer, uncovered, until cauliflower has softened, about 30 minutes. Use an immersion blender to blend the mixture until smooth. If you don’t have an immersion blender, carefully spoon the mixture into a blender to blend until smooth. Return back to the pot. Add the coconut milk and stir until blended. Add salt and pepper to taste. Spoon into bowls and serve with crusty bread. Enjoy! BRIKA product picks: Try serving this soup on this Bon Appetit wooden serving tray with the Otranto tea towel in a hand-dipped beechwood bowl.
Smooth and soul warming, this soup is comfort food without the guilt. Serves 4 3 tablespoons olive oil 1 small yellow onion, sliced 2 tablespoons fresh ginger, peeled and grated 2-3 tablespoons curry powder 1 large head of cauliflower, washed and broken into small florets 4 cups vegetable broth 1 can (14 ounces) coconut milk Salt and freshly ground black pepper