Spicy Thai Red Curry Cauliflower Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 LARGE head Cauliflower
  • 1 Hot sauce and sliced green onions
  • 1 Lemon, Zest of
  • 1 Yellow onion, medium

• Canned Goods

  • 1 can Coconut milk or coconut cream
  • 4 tbsp Thai red curry paste
  • 1 qt Vegetable broth

• Baking & Spices

  • 1 Sea salt and pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on staceyhomemaker.com

Description

Ingredients

• 1 LARGE head of cauliflower (Or two smaller heads)
• 2 Tbsp coconut oil
• 1 medium yellow onion, diced
• 4 Tbsp thai red curry paste
• Zest of one lemon
• 1-quart vegetable broth
• Sea salt and pepper
• 1 can of coconut milk or coconut cream
• Hot sauce and sliced green onions for garnish

Directions

• Preheat oven to 400 degrees.
• Cut off anything green (the leaves and base stem) from the cauliflower. Remove the florets and cut off as much of the white part that you can. Quarter the onion. Add the florets, any of the extra white stem pieces, and the onion to a large baking tray.
• Toss in coconut oil, season with salt and pepper. Bake for 25 minutes.
• Let cauliflower and onions cool before adding them to the blender.
• Add cauliflower, onions, red curry paste, vegetable broth and lemon zest to the food processor or blender and blend until completely smooth.
• Pour liquid into a pot over medium heat, stir in coconut milk (discard the water) and season with salt and pepper. Bring to a simmer, reduce to low and let cook for 10-15 minutes.
• Serve hot with a drizzle of hot sauce and a sprinkle of green onions on top.