Spicy Purple Cauliflower Soup

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I have to admit that this purple soup can be some sort of gag food, like something you'd serve to Prince (The Artist Formerly Known As). First of all, it's purple. Really purple. It doesn't look like something that exists in nature and it certainly doesn't look particularly delicious. Secondly, this purple soup looks creamy and sweet but is in fact spicy and tart. The little squeeze of lime juice in the end turned the soup a bright bubble gum pink (must be some sort of food voodoo... it would be a good party trick). Appearance-wise, this slips into Franken-food territory. But it is actually really flavorful and packs a good spicy punch.

For this spicy purple cauliflower soup, you will need:

• 1 head purple cauliflower, florets only
• 1 white onion, diced
• 4 cloves garlic, sliced
• 3 Thai chilies, lightly crushed
• 5 slices ginger, lightly crushed
• 4 small white potatoes, peeled and diced
• 5 cups vegetable stock
• 1/2 cup unsweetened coconut milk
• 2 tablespoons canola or peanut oil
• salt to taste
• sliced green onion for garnish
• lime wedge for garnish

In a heavy medium pot fitted with a lid, heat up canola oil or peanut oil. Stir in diced onion and sliced garlic. Saute gently until onion becomes translucent, about 8 minutes. Add Thai chilies, ginger slices, potatoes and vegetable stock. Season with salt. Bring liquid to simmer and cover. Simmer for 20 minutes. Potatoes should break apart easily at this time. Remove ginger pieces and Thai chilies. Stir in purple cauliflower. Cover and simmer for another 10 minutes until cauliflower becomes soft. Add coconut milk and blend the mixture into smooth soup with an immersion blender or stand blender. Adjust seasoning if necessary. Garnish with green onion and serve with a lime wedge for cool color change effect and some acidity.