Coconut and turmeric cauliflower soup

Soup season isn't quite over yet - at least not here. We are starting to warm up a bit here in the Buffalo, NY area (and by "warm up" I mean have some temperatures that are just above freezing), but we are far from being free of the winter weather and snow. We still require soup for at least one meal a week! This soup is healthy and filling plus it contains a few of my favorites things including one of the greatest vegetables - cauliflower! I love caulifower. I also love turmeric (especially this kind) and coconut milk, so I thought I'd change-up regular cream of cauliflower soup to incorporate a but more color and flavor. Call it cream of cauliflower soup with a twist!

This soup will serve about four people. Serve it with some naan or flatbread if you would like, or as a starter to an Indian meal. It's perfect for cold weather. 

Coconut and turmeric cauliflower soup
2 teaspoons coconut oil
2 teaspoons turmeric
1 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon red pepper flakes
1 bay leaf
1 (~14 oz.) can coconut milk + one can full of water
about 6 heaped cups of roughly chopped cauliflower
1 large russet potato, diced
sea salt, to taste
cilantro, for garnish, optional

In a soup pot heat the coconut oil over medium-low heat. Stir in the spices and toast until fragrant, about 30 seconds. Stir in the coconut milk and water. Add the cauliflower, potato, and a good pinch of salt. Stir well and bring to a boil. Reduce to a simmer, cover, and cook until the vegetables are soft, about 35-45 minutes.

Remove the bay leaf. Puree the soup using an immersion blender (or in batches in a blender). Season for salt. Serve topped with a sprinkle of extra turmeric and/or chopped cilantro, if desired.

What was I cooking one year ago?: honey orange sherbet
Two years ago?: tangerine-coconut scones
Three?: Mexican macaroni & cheese
Four?: vanilla Chai tea
5?: apple-spice oatmeal pancakes