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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Since You Asked: Wimer Dam fish salvage yields nada natives ... Possible links between dead Oregon man, missing women investigated ... Cemetery tour highlights drifters, saloon keepers ... Since You Asked: Wimer Dam fish salvage yields nada natives ... Possible links between dead Oregon man, missing women investigated ... Cemetery tour highlights drifters, saloon keepers ... Gail Ciampa: Curried cauliflower soup gets creaminess from coconut Comment By Gail Ciampa More Content Now MailTribune.com By Gail Ciampa More Content Now Posted Mar. 2, 2015 at 8:31 AM By Gail Ciampa More Content Now Posted Mar. 2, 2015 at 8:31 AM » Social News I’m currently obsessed with all things coconut. So when my pal Ellen Brown shared this cauliflower soup recipe with me, I was thrilled to see coconut milk in the list of ingredients. It’s a great alternative to soy if you want to avoid cow’s milk. It adds a creaminess to this dish. I also love the combo of curry spice with coconut. It is a classic pairing in several of my favorite Indian recipes. Yet this recipe comes from New Mexico, not India. It’s adapted from a soup made at a restaurant called Slurp. It’s not so much a restaurant but a silver trailer along a road in Santa Fe. Think a Western version of Haven Brothers. Curried Cauliflower and Fennel Soup 2 tablespoons vegetable oil 2 medium onions, diced 2 small fennel bulbs, trimmed and diced 4 garlic cloves, minced 2 tablespoons curry powder, or to taste 2 heads cauliflower, broken into 1-inch florets 3 cups vegetable stock 2 (14-ounce) cans coconut milk Salt and freshly ground black pepper, to taste Heat the oil in a 4-quart soup pot over medium-high heat. Add the onions and cook, stirring frequently, for 3 minutes, or until the onions are translucent. Add the fennel, and cook, stirring frequently, for 7 to 10 minutes, or until the vegetables are golden brown. Add the garlic and curry powder and cook for 1 minute, stirring constantly. Add the cauliflower and stock to the pan and bring to a boil over high heat. Reduce the heat to low and simmer the soup, partially covered, for 12 to 15 minutes, or until the cauliflower is tender. Allow the soup to cool for 10 minutes. Puree the soup with an immersion blender, or in a food processor fitted with the steel blade. If using a food processor this may have to be done in batches. Return the soup to the pot and add the coconut milk. Bring it back to a simmer over medium heat and simmer over low heat for 10 minutes. Season to taste with salt and pepper, and serve immediately. Note: The soup can be prepared up to two days in advance and refrigerated, tightly covered. Reheat it over low heat, stirring occasionally. Makes 8 servings. Reprinted from “Soup of the Day” by Ellen Brown Gail Ciampa is food editor of The Providence (Rhode Island) Journal. Email her at [email protected] or follow her on Twitter at @gailciampa. By Gail Ciampa More Content Now MailTribune.com By Gail Ciampa More Content Now Posted Mar. 2, 2015 at 8:31 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... Business Name address Location, ST | website.com Find Southern Oregon Attractions Bars Restaurants Beauty Salons Entertainment Doctors Medical Specialists Contractors Education Lawn Services Lawyers Shopping Travel Tanning Used Cars Wedding Services ▼ Add your business here + Events Calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. MailTribune.com | P.O. Box 1108, Medford, OR 97501