Serves 4
- 1 large head of cauliflower, broken into small florets, stems chopped
- ¼ cup melted coconut oil
- 1 medium onion, diced
- 2 to 3 tbsp Thai red curry paste
- 1 small lemon, zested
- ½ cup white wine (like Pinot Grigio)
- 1½ cups veg stock
- 1 can light coconut milk
- ½ teaspoon sugar
- 1 tablespoon rice vinegar
- ¼ cup chopped green onions/chives
- 1 tbsp chopped fresh basil
Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (about 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, sweat the onion with 1 tablespoon coconut oil and a dash of salt until 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. Cook, stirring occasionally, until the soup is warmed through. Remove from heat and stir in the vinegar. 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.)
Add salt and pepper 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).
From http://cookieandkate.com/2013/curried-cauliflower-soup/