Tomato-Cauliflower Soup with Thai Flavors

'Tis the season....no, I'm not following the lead of certain radio stations and starting my caroling in November. The next line in this particular ditty would say something witty about soup, for that is what our new-found freezing temperatures has me in the mood for. Well, that and the (also new) sore throat....

This is a product of another fridge-busting attempt. It's easy, soothing, and satisfying. The cauliflower lends a creaminess and body to the soup, which was a nice surprise. I had my bowl with a grilled cheese sandwich that I also infused a bit o' the Thai into by rubbing the bread with garlic and lime, adding cilantro and garlic-chili sauce to the insides, and grilling in a mixture of coconut and sesame oils. Did I just create an Asian fusion comfort food? I think so!

Tomato-Cauliflower Soup with Thai Flavor

Ingredients:

2 tbs coconut oil

1 tbs coriander seeds

1 medium yellow onion, chopped

1 clove garlic, crushed

1 tsp ginger, finely chopped

1/4 tsp salt

1/2 tsp pepper

1 -28oz can crushed tomatoes with basil

1/2 head of cauliflower florets

2 tsp garlic-chili sauce (more or less, to adjust heat)

1 tsp agave nectar

3 c water

2 lime wedges

handful of fresh cilantro, chopped (if desired)

Directions:

In a large stock pot combine the oil and coriander. Heat over medium heat for 5 minutes.

Add the onions and cook another 5 minutes, or until onions are soft and translucent. Add the garlic, ginger, salt, and pepper; cook 3 more minutes. Transfer onion combination to a blender and pureé.

Return pureéd mixture to pot and add tomatoes, cauliflower, chili sauce, agave, and water. Bring to a boil over high heat, then reduce heat to low. Cover and allow to simmer until the cauliflower is soft, about 20 minutes. Add lime wedges and simmer 5 more minutes.

Remove from heat and discard the lime wedges. In batches, pureé the soup in a blender until the desired consistency is reached (I like to leave about one-fourth of the soup "as is" for a chunkier texture). Season with additional salt and black pepper and garnish with cilantro, if desired. Makes 6 servings.