Currying Flavour

When I arrived home from grocery shopping on Tuesday I discovered my husband had already purchased a four litre jug of milk to replace the empty one I had spied on the counter that morning.  I bought one too.  We don't use a lot of cow's milk and a four litre jug will usually last us two weeks.  It's not that we don't like it, we just believe that milk is for baby cows, not people and use almond or soy milk (though someone  prefers cow milk in their cereal).  I've been on a kick to use up the extra milk for the past two days and tonight we are going to consume it in a flavourful curried cauliflower soup.  

I used this recipe more or less.  The cauliflower was huge so I added a little more curry, used chicken flavoured vegetable broth and replaced the half & half with a cup of skim milk.  I also left some small chunks of cauliflower in the mix because I like a little texture in my creamed soups.  I also added a couple of hunks (about 1/4 cup) of creamed coconut, pictured left.  You can buy this really handy stuff in the Asian section of most grocery stores.  It's great for adding a little boost of flavour or richness to stews and soups.

As I type, I'm boiling up some eggs to add a little protein to the mixed green salad that will accompany the soup, and I'm sure my husband will have some sourdough bread to go with it. It smells fantastic!