Curried Cauliflower Soup with Coconut and Chiles

Food & Wine Magazine is the best. Every recipe I've ever made has turned out delicious. This soup is satisfying, healthy, and has some kick. Enjoy! Please comment if you make it, it's nice to hear from you. 

Serves 6 (I'd say more like 4)

Calories per serving: 171 calories

Bonus: Fat 9 mg, Sat Fat 9 mg, Carbs 19g, Fiber 5mg, Protein 5 mg

Ingredients

1 (3/4 pound head of cauliflower- one third cut into 3/4 -inch florets, the rest chopped coarsely) 

2 Tbsp. extra virgin olive oil 

salt and pepper

1 1/2 tsp. cumin seeds

1 1/2 tsp. coriander seeds

1 1/2 tsp. fennel seeds

1/2 tsp. turmeric

1/4 tsp. cinnamon 

1/8 tsp. allspice

1/4 tsp. cayenne pepper

1 large onion, sliced

2 Tbsp. fresh ginger, coarsely grated

1 Tbsp. minced garlic

1/4 cup dry white wine

1 baking potato, peeled and cut into 1/2-inch pieces

1/2 cup unsweetened coconut milk

lime

Optional for the topping: handful of cilantro, cut roasted jalapeno slices (delicious!), lime wedges (defiantly, this really adds something to the soup), roasted pumpkin seeds

Method:

1. Preheat oven to 400 degrees. In a baking dish, toss the cauliflower florets (only the florets) in 1/2 Tbsp. olive oil. Season with salt and pepper and cook for 20 minutes, until tender and lightly browned.

2. Meanwhile, in a small skillet, combine the cumin, coriander, and fennel seeds and toast over meadium heat for 2 minutes, stirring constantly. Transfer to your pestle and mortor and let cool before you grind them up. Once cooled, add the turmeric, cinammon, allspice, and cayenne and grind. 

3. In a large pot, heat the remaining 1 1/2 Tbsp olive oil. Add onion and cook cook over medium heat for 5 minutes.  Add ginger, garlic, and spice blend and cook for 1 minute, stirring. Add the wine and cook until evaporated, about 2 minutes. Add the chopped garlic, potato, and stock and bring to a boil. Simmer over medium heat until vegetables are tender, about 20 minutes. 

4. If you have an immersion blender (so worth it!) you can puree the soup right in the bowl. If not, working in batches puree until silky. Once pureed, add the coconut milk. Season with salt and pepper and simmer for 5 minutes. 

5. Ladle into bowls and top with the roasted cauliflower florets, jalapeno's, pumpkin seeds, and a squeeze of lime juice. 

Here's the recipe from Food & Wine