Posted By: Jenna
January 10, 2014
It is winter! January can feel like a long month in Interior Alaska. We can’t quite sense the lengthening days yet; that won’t happen until the very end of the month and early February. So,…it’s dark. It can be very cold, although so far this year the jet stream is positioned in our favor (we feel for you, Lower 48ers, really, we do). It’s just that time of year when it feels right to cozy up indoors around our hearths and eat warm, wholesome foods made from all of those Californian and Mexican vegetables shipped up to us in the hinterland. ‘Tis the season for soup!
This recipe is actually one of our summertime favorites, especially when we start receiving beautiful, tight heads of cauliflower from Rosie Creek Farm.
But, the soup serves up equally well this time of year with cauliflower from Mexico. The curry lends warmth, but isn’t overwhelming. It simply enhances the subtle, earthiness of the cauliflower. Cashews and coconut milk give it body and richness. This soup makes a wonderful starter or a simple meal that will warm you up on a cold January day while you wait for the polar vortex to abate! Enjoy.
The recipe comes from health food guru, Dr. Andrew Weil.
Curried Cauliflower Soup
Garnish soup with caramelized onions and cilantro, if using, and serve.
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It is our pleasure to present Dispatches, a journal of the goings on at Camp Denali & North Face Lodge. Written by members of our staff, Dispatches is an opportunity to peek into the special sightings notebook, brush up on Denali National Park issues, read about our ongoing projects in sustainability, and maybe get a whiff of what’s cooking in the kitchens. Dispatches will carry on through the winter, when we hope to share stories of snowy ski adventures, deep cold, and the events of a small Alaskan community.