"Flavorful, easy, healthy "bisque" gets rave reviews and is always gone by meal's end! Travels well, as the soup can be eaten hot, cold or in-between. Always vanishes during pot-luck dinners, even when cauliflower is an unfavorite food! Can be made without coconut milk for even less calories, still vegan, lactose, gluten and starch free - and is almost nearly as good!"
Sweat seasoning vegetables in oil (in a 4 qt pot with light-fitting lid) till nearly tender, adding garlic towards end of cooking.
Add carrots and pieces of cauliflower. Add measured spices and vegetable broth. Cover tightly and steam briskly for 30 to 45 minutes till soft. Remove from heat.
In a blender (or food processor), blend about half of the cooked vegetables with remaining cooking broth until smooth. Mash remainder of vegetables in pot. Blend all vegetables in pot with coconut milk.
Adjust seasoning with plain salt and pepper to taste. Can be served hot or cold.