Chef Annie Somerville thickens and enriches her fragrant cauliflower soup with unsweetened coconut milk. The thinly sliced jalapeno served on top adds a bright, fresh heat that's delicious with the warm curry spices and sweet roasted cauliflower.
Ian Schnoebelen takes cauliflower soup to another level by adding sunchokes (also called Jerusalem artichokes)--small, knobby tubers that taste sweet and crisp when raw, nutty and creamy when roasted. Schnoebelen cooks the sunchokes before pureeing them into the soup, which adds a wonderfully earthy flavor.
Mary Ellen Diaz usually ignored cauliflower when she worked as a high-end restaurant chef, but now she loves how it adds a natural, clean flavor to this luscious soup as well as lots of vitamins: Three florets provide close to half the daily requirement of vitamin C.
For this deeply satisfying soup, chefs Anna Trattles and Alice Quillet roast cauliflower with cumin seeds and curry powder to intensify the flavor, then simmer it with onion and water to make an unfussy, spice-inflected puree.