1 head cauliflower, cored
3 tablespoons extra virgin olive oil
1 large baking potato, peeled, diced
1 onion, chopped
1 14 oz. can coconut milk
1 tablespoon curry powder
sea salt and white pepper to taste
1 quart vegetable or chicken stock
¼ cup chopped parsley
- Cut about 1/3 of the cauliflower into small florets. Coarsely chop the rest.
- Heat oven to 400°F. In a medium baking dish, toss the cauliflower florets with 1 tablespoon olive oil. Season with salt and roast for about 20 minutes until tender but not browned. Remove from oven and set aside.
- Heat remaining olive oil in a large soup pot over medium heat and add onions. Saute until softened, about 5 minutes. Add curry powder and cook another minute. Add the chopped cauliflower, potato, and stock. Bring to a boil, reduce heat, and simmer until veggies are tender, about 20 minutes.
- Puree the soup using an immersion blender until smooth. Stir in coconut milk and roasted cauliflower florets, season with salt and white pepper, and simmer another 5 minutes. Taste and adjust seasonings. Stir in parsley.