Cauliflower Soup with Curry Shrimp, Cilantro, and Lime

Cauliflower Soup with Curry Shrimp, Cilantro, and Lime

1/2 cup butter

2 medium onions, roughly chopped

4 cloves garlic, minced

4 tsp kosher salt, divided

2 tsp finely grated ginger

2 heads cauliflower, cut into florets

4 tsp ground coriander

1 tsp ground turmeric

7 cups water

Ground pepper

40 medium shrimp, peeled, deveined and tails removed

1 Tbsp olive oil

1 Tbsp curry powder

Kosher salt

Lime wedges

1 bunch cilantro, chopped

For the soup:

Melt the butter in a large soup pot over medium heat. Add the onions, garlic, 2 tsp salt and ginger and cook until the onions are tender, about 10 minutes. Add the cauliflower, coriander, turmeric and the remaining 2 tsp salt. Cook for 5 minutes. Add the water. Set the heat to high, cover and bring to a boil. Boil uncovered for 20 minutes, or until the cauliflower is tender.Puree the soup in SMALL batches in a blender, keeping the lid cracked to allow steam to escape. Blend until smooth. Taste and season with salt and pepper accordingly. Keep soup at a simmer while making the shrimp.

For the shrimp:

In a medium bowl, toss the shrimp with the olive oil and curry powder. Season with salt. In a medium skillet over medium high heat, cook shrimp until pink and translucent, about 3-5 minutes.When serve, place 5 or so shrimp in the bottom of a soup bowl, then ladle soup over the top. Squeeze lime juice over the soup and sprinkle on cilantro.