Spiced Romanesco Broccoli Soup

2 tbs unrefined peanut oil
2 curry leaves (one curry leaf has many leaflets), optional
---botanical name is Murraya koenigii
1 medium onion, chopped
3 cloves garlic, peeled and lightly smashed
1/2 teaspoon garam masala
1 head of Romanesco broccoli (about 1 pound)
---cut into florets, reserve about 24 bite size florets
---peel and dice the stem
3 small white potatoes, peeled and diced
1 quart water
1 13.5 ounce can of coconut milk
1 tablespoon fish sauce (nuoc mam nhi), optional
lime juice to taste
hot sauce to taste (I like Sriracha)
peanut oil
1/4 teaspoon garam masala
croutons for garnish

Heat the peanut oil in a 4 or 5 quart sauce pan over medium heat. Add the curry leaves and let them sizzle a bit, then remove and discard them. Add the onion, garlic, and garam masala to the pot, saute until the onion softens. Add the Romanesco florets (not the reserved ones), the diced stem pieces, the potatoes and water. Bring to a simmer, turn the heat to low, cover and let simmer until the vegetables are tender but not falling apart.

Meanwhile, preheat the oven to 450F. Toss the reserved florets with some peanut oil and the 1/4 teaspoon of garam masala. Arrange the florets on a baking sheet and roast them until the edges start to brown, about 7 to 10 minutes. Set aside to cool.

Puree the soup in 2 or 3 batches in a blender until very smooth. Return the pureed soup to the pot and stir in the coconut milk, the fish sauce, lime juice and hot sauce. Taste for salt, the fish sauce is salty so no additional salt may be necessary. Bring back to a simmer before serving in warmed soup bowls. Garnish each bowl with a few roasted florets and some tiny crispy croutons.

Makes about 6 servings.