Creamy Cauliflower and Coconut Milk Soup

With Thanksgiving just a couple of days away, we are trying to clean out the fridge to make room for all the soon-to-be leftovers. I purchased a head of cauliflower a week or so ago when I was having a bizarre craving for curried cauliflower soup and needed to use it. We also have loads of dehydrated apple slices left from last year's massive apple harvest. I decided to throw those in, too. (Fruit is always a great addition to curry.)

Apparently a lot of people don't like curry flavor, so feel free to omit the curry powder from this recipe. It will still be delicious! You could just add some fresh ginger instead.

A few years ago, I posted a recipe fairly similar to this one, but I made it super easy and quick, with zero sauteing. Today's recipe contains a few more steps, but I think it delivers superior flavor.

Ingredients:

2-3 TB grassfed butter (or coconut oil)
1 med. onion, chopped
1 large carrot, sliced
2 teas. curry powder
1/2 teas. cayenne pepper
1 head cauliflower, chopped
1 cup dehydrated apple slices (or fresh apple)
sea salt and freshly ground black pepper, to taste
1 quart homemade chicken broth (or veggie broth, or store bought)
water, if needed
1 can coconut milk (full fat for extra creaminess!)
whole milk yogurt (optional)
cilantro or parsley for garnish

Melt butter in large, heavy-bottomed saucepan over low heat. Add onion and stir. Add carrot and spices. When onion is translucent, add the rest of the ingredients. Add water, if needed, to cover the veggies completely. Cover the pot and simmer over low heat for about 30 minutes, or until cauliflower is soft. Blend soup with an immersion blender (easiest method) or pour into blender or food processor and pulse until smooth and creamy. Taste for seasonings and add more salt and pepper if needed. Stir a heaping spoonful of whole milk yogurt into each bowl and garnish with cilantro or parsley leaves. Enjoy!