The Season for Soups

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

Soup:

  • 1/3 cup raw cashews
  • 2 teaspoons extra virgin olive oil
  • 1 medium onion, diced
  • 1 large head cauliflower, cut into 1-inch pieces
  • 1 (14-ounce) can coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • Salt, to taste

Garnish:

  • 1 large yellow onion, thinly sliced
  • 1 tablespoon canola oil
  • 1/4 cup chopped cilantro
  1. Put the cashews in a blender and blend until finely ground. Add 3/4 cup of water and blend for 2 minutes. Strain and set this mixture aside.
  2. In a large pot, heat the olive oil over low heat. Add the diced onions and sauté until golden. Add the cauliflower, coconut milk, cashew mixture, curry powder, turmeric, cumin, sugar, cinnamon and salt. Add enough water to cover. Bring to a low boil, reduce heat and simmer until cauliflower is tender, about 10 minutes.
  3. Blend the soup with an immersion blender or standing blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth.
  4. For the garnish, if desired, sauté the thinly sliced onion in the canola oil over low heat, stirring frequently, until the onion is golden brown, about 30 minutes. A couple pinches of sugar and a pinch of salt enhances the end result.

Garnish soup with caramelized onions and cilantro, if using, and serve.           

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Denali Dispatch

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.