Curried Cauliflower Soup

• Gluten free

• Produce

  • 1 tbsp Basil, fresh
  • 1 large head Cauliflower
  • 1/4 cup Green onions/chives
  • 1 Hot peppers
  • 1 Lemon, Small
  • 1 Yellow onion, medium

• Canned Goods

  • 1 can Coconut milk, light
  • 1 1/2 cups Vegetable broth or stock

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Baking & Spices

  • 1/2 tsp Sugar
  • 2 tbsp Thai red curry paste* (depending on preferred spice, level

• Oils & Vinegars

  • 1/4 cup Coconut oil or olive oil
  • 1 tbsp Rice vinegar

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on cookieandkate.com

Description

Ingredients

• 1 large head of cauliflower, broken into small florets, stems chopped
• Up to 4 tablespoons melted coconut oil or olive oil, divided
• 1 medium yellow onion, diced
• 2 to 3 tablespoons Thai red curry paste* (depending on preferred spice level, I love spicy so Id use 3!)
• ½ teaspoon lemon zest
• ½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**
• 1½ cups vegetable broth or stock
• 1 can (14 ounces) light coconut milk
• ½ teaspoon sugar
• 1 to 3 teaspoons rice vinegar
• Salt and freshly ground black pepper
• ¼ cup chopped green onions or chives
• 1 tablespoon chopped fresh basil
• Thinly sliced jalapeño, Serrano or birds-eye peppers (optional, not shown)

Directions

• Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
• In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
• Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
• Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Beware of the steam escaping from the lid.)
• Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).