Ginger-Carrot-Cauliflower Soup

Joseph Bobich of Makakilo adapted this favorite from a recipe he found long ago.

He swapped out young ginger for the mature ginger of the original so that there are no fibers in the finished soup. He also uses an immersion blender rather than a regular blender to puree it, which produces a slightly chunkier soup.

Bobich writes: “Why I like it: First, the soup can be very healthy, and it is good hot or cold. I also like the flexibility of the recipe. Amounts need not be precise and ingredients can be varied to suit all diet restrictions. It tastes as good done vegan as does when made with animal stock, butter and cream.

“And, best of all, using one pot and the immersion blender makes it easy, and it produces a lot of tasty soup (about a gallon). This recipe works best with young ginger, now in season.”

1/2 cup olive oil

1 medium onion, chopped

5 ounces (about a 12-inch piece) young ginger, cleaned, trimmed, and sliced

1-1/2 pounds (6-7 medium) carrots, coarsely chopped

8 cups vegetable stock

1 head cauliflower, trimmed and coarsely chopped

1 cup or up to 1 can (14.5 ounces) coconut milk

Salt and pepper, to taste

Heat oil in a large pot (at least 1 gallon size). Add onion and ginger; saute until soft, about 5 minutes.

Add carrots and stock; bring to simmer. Cook until carrots are tender, about 10 minutes.

Add cauliflower, return to simmer and cook about 5 minutes, until cauliflower is soft. Remove from heat and let cool.

Puree with an immersion blender, slowly adding coconut milk. Warm over low heat and adjust taste with salt and pepper. May also be served cold. Serves 6-plus.

Variation: For a nonvegan version, substitute 1 stick butter for half the oil, a meat stock for the vegetable stock and cream for the coconut milk.

Nutritional information unavailable.