Harvest Moon Soup

[Guest guest]

Harvest Moon Soup

 

 

Celebrate the Harvest Moon with this magickal soup,

crafted from the moon vegetables of cauliflower and

potatoes. Creamy and satisfying.

 

2 tablespoon canola oil or vegetable oil

1 yellow onion, diced

2 carrots, scrubbed and chopped

1 large celery stalk, finely chopped

1/2 teaspoon fennel

1-2 teaspoons curry powder

3 medium Yukon Gold potatoes, peeled and cut up

1/2 head cauliflower, cored and chopped into

bite-sized pieces

salt and white pepper to taste

fresh water

1 can (14 oz.) coconut milk

 

In a heavy soup pot, heat the oil over medium heat and

sauté the onion until soft. Add the carrots, celery

and spices and stir, cooking for 2 minutes. Add in the

potatoes, cauliflower, salt, white pepper, and enough

fresh water to cover the vegetables completely. Bring

to a boil, lower the heat, and simmer for 1 hour.

Check the water level from time to time, making sure

that the vegetables are always covered. Add a little

water if necessary.

 

When the vegetables are tender, ladle the soup in a

blender, reserving about a cup of the vegetables in

the soup pot. Cover the blender and purée until it is

smooth and creamy. Add the purée back into the pot

with the vegetable pieces and stir in the coconut

milk. Heat through on low heat for about 10-15 minutes

-- do not boil.

Serves 4.

 

 

 

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