Curried coconut soup with lemongrass and spring garlic recipe

Ingredients

• 2 tablespoons extra-virgin olive oil
• ½ cup thinly sliced onion
• ½ cup thinly sliced spring garlic, scallions, or spring onions (white and light green parts)
• ¼ cup chopped fresh lemongrass
• 1½ tablespoons Madras curry powder
• 2 cups finely chopped cauliflower
• 1 (13.5-ounce) can coconut milk
• 1 cup whole milk
• Kosher salt and freshly ground black pepper
• 2 limes juice (about ¼ cup)
• ¼ cup unsweetened dried coconut, toasted (optional)
• 2 tablespoons chopped scallions, for garnish (optional)

1. In a medium saucepan, heat the oil over medium heat. Add the onion, spring garlic, and lemongrass and sauté until softened but not colored, about 10 minutes. Add the curry and toast until fragrant, about 1 minute.
2. Add the cauliflower, coconut milk, whole milk, and 1 cup water. Bring to a simmer and cook until the vegetables are tender, about 20 minutes.
3. Puree the soup right in the pot with a hand blender. Season with salt and pepper and stir in the lime juice. Serve hot, topped with the toasted coconut or chopped scallions as a garnish.