Monday I made a new cauliflower soup. The previous curry-cauliflower soup recipe I have given you is seriously good, but this one also has cumin and calls for roasting the cauliflower ahead of time. Roasted cauliflower is sublimely delicious. Cumin speaks to my Mexican heritage. As soon as I saw the recipe I knew I would be trying it.
Verdict: this is my new extra special, very favorite, all occasion cauliflower soup recipe. I followed Joy the bakers recipe pretty closely except I added 2 heaping teaspoons of curry powder and I did not add the yogurt to the soup at the end, instead I like to add it right after I heat it up. I take it to work for lunch and if you add the yogurt ahead of time and heat it in the microwave I think it separates a little. I also used my immersion blender. I may have said it before but if you don't have one of these things and you like to make soup... GET ONE! So much easier to clean than the regular blender.
The texture of this soup is not chunky and not silky, it's somewhere in between. Good peasant food. The cumin is a nice match for the curry, and the red pepper flakes add just the right amount of punch. I ate some today with a few black truffle and sea salt pretzels (impulse buy I couldn't pass up last week) and carrot sticks.
Thanks Joy the baker! You drive safely as you head to New Orleans. I don't know what I would do without you to turn me on to new and even more fabulous recipes.