Singletree Soup Nazi

INGREDIENTS
Olive Oil, Tumeric, Salt, Fresh Ground Black Pepper
2 large heads Cauliflower
1 Large (or 2 medium) Yellow Onion, diced
2 Large Carrots – peeled and diced
2 tablespoons Fresh Ginger – ground or chopped very fine
4 Garlic Coves, minced
1 to 3 tablespoons Thai Red Curry Paste (I recommend Mae Ploy)

• Depending on the spice level you prefer, start with less and add more
• You can substitute Green or Yellow Curry if you prefer the flavor
  14 oz Coconut Milk, 1 can (full fat, NOT the low fat or “light” version)
  6 cups Chicken or Vegetable stock (use Vegetable to make this vegetarian)

SPECIAL EQUIPMENT
Large stock pot – large enough to hold the volume (if you are doubling, etc), with lid
Immersion Blender

PREPARATION

• Cut 1 Cauliflower head into spoon sized florets, save the edible parts of the stem and misc. pieces that fall off (put with second head of Cauliflower). Toss in bowl or Ziploc bag with a generous amount of olive oil. Let the oil absorb for an hour or so, tossing occasionally (this makes the roasting process better)
• Chop 1 Cauliflower head into small pieces, about ¼ – ½ inch. Chop the edible parts of the stem from both heads into small pieces.
• Preheat oven to 425 Degrees

Make the soup base

• Over medium-high heat, add Olive Oil to stockpot, until it glistens
• Add the Onion and Carrots. Saute’ until the onion begins to become translucent. Add the Garlic and Ginger and continue to cook for 2 minutes more, until the Garlic is toasted and fragrant.
• Add the chopped Cauliflower pieces, sauté while stirring frequently (raise the heat here if required). Add more olive oil as needed. The goal is to soften and brown the Cauliflower a bit.
• Add the curry paste and cook for 1 minute, stirring to dissolve. Add Vegetable or Chicken broth and season with Salt and Pepper to taste
• Bring to a boil, lower heat to a strong simmer and cover – simmer until Cauliflower is mushy soft, about an hour (while other Cauliflower is roasting – see below)
• When the Cauliflower is mushy soft add the coconut milk
• Using the immersion blender, carefully (the liquid is boiling hot) insert the blender into the pot and run to grind up all of the Cauliflower, onions, etc until smooth. Check spice level from Curry, add Curry as desired.

Roast the Cauliflower

• Spread Cauliflower florets (that have soaked in olive oil) on a rimmed baking sheet. Sprinkle with Salt, Pepper and a light amount of Turmeric
• Roast in 425 Deg oven until nicely browned (30-45 minutes), turning at least once
• When roasted to the desired level, remove and add to soup from above

SERVING

• Garnish with whatever you want and serve.
  • Garnish ideas are: Scallions, Cilantro, Lime Wedges, Basil, Thinly Sliced Roasted Cauliflower Florets