Curried cauliflower soup

3 carrots peeled and chopped
1 med onion peeled and chopped
3 stalks celery chopped
1 med shallots peeled and chopped
2 org cloves garlic minced
2-3 head cauliflower broken into med to small flowerettes
9 cups water
2 Tbls better than bullion cox or veggie broth
1/2 tsp sea salt
1 1/2 tsp ground dry yellow mustard
1/4 cayenne
1 1/2 tsp ground coriander
2 tsp ground cumin
1 tsp ground smoked paprika
1/2 tsp ginger
2tsp turmeric
1/2 can Thai coconut milk

This makes a huge pot of soup easily feed a family of 4-6

Sautée all veggies about 10 mins add in spices water bullion and simmer for 30 mins until cauliflower is tender spoon out ONLY about 2 cups cauliflower, set aside use immersion blender and blend remaining soup until blended and creamy add back in reserved cauliflower add in 1/2 can coconut milk
Sautée all veggies about 10 mins add in spices water bullion and simmer for 30 mins until cauliflower is tender spoon out ONLY about 2 cups cauliflower, set aside use immersion blender and blend remaining soup until blended and creamy add back in reserved cauliflower add in 1/2 can coconut milk
Serve with pitas, dumplings or naan

Serving Size: Makes 18-20 1 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user SHERICEPOTTER.