Geoffrey Zakarian Recipes | Curried Coconut Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• ½ cup thinly sliced yellow onion
• ½ cup thinly sliced spring garlic (white and light green parts), or scallions
• ¼ cup chopped fresh lemongrass
• 3 cloves garlic, minced
• 1 ½ tablespoon Madras curry powder
• 2 cups finely chopped cauliflower
• 1 13.5-ounce can of coconut milk
• 1 cup whole milk
• Kosher salt and freshly ground black pepper
• Juice of 2 limes (about ¼ cup)
• ¼ cup unsweetened dried coconut, toasted, for garnish
• Finely diced fresco chili pepper, for garnish (optional)