Dear SOS: I was at Mendocino Farms the other day. They had a cauliflower curry soup that was amazing. The home run for me was that it was broth-based as opposed to dairy. Any chance you could get the recipe from them?
Rafael Mesa, Hollywood
Dear Rafael: A quick lentil broth provides a nice base to this soup and, along with the coconut broth, gives this soup a richness you don’t always find with vegetarian soups. Chunks of cauliflower, carrot and potato are flavored with curry powder, with a little cayenne pepper added for heat and agave nectar for a touch of sweetness.