Thai Cream of Cauliflower Soup

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1/4 cup olive oil
1 cauliflower, trimmed, in florets
1 poblano pepper, cored
1 white onion, peeled, cut in chunks
2 kiefer lime leaves
3 tbsp. thai green curry paste
2 cups coconut milk
2 cups light cream
2 cups chicken stock
salt and pepper to taste
1/4 cup chopped fresh mint, for garnish


  1. In a large soup pot, heat oil over medium heat. Add cauliflower, pepper and onion and saute, stirring occasionally until softened, about 10 minutes. Stir in lime leaves and curry paste and simmer for 2 minutes.
  2. Cool the mixture to room temperature. Transfer mixture to Pitcher, working in batches if needed, blend on 2 until smooth. Return mixture to soup pot over low heat and stir in the coconut milk, cream, chicken stock and salt and pepper and simmer for 20 minutes. Taste and adjust seasonings as desired. Serve hot, garnished with chopped mint.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.
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