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Instructions |
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Preheat ove to 400 F or 190 C. Toss cauliflower
florets with about 3 tablespoons eleted coconut oil
and spread on a baking sheet ina single layer and
roast till golden brown. It takes about 30 minutes or
more.
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In soup pot saute onion with some of the oil and a
dash of salt until translucent. Add curry paste and
lemon zest and stir to incorporate. Raise heat to
med-high and add wine and stir until a lot of the
wine has evaporated.
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Add the roasted cauliflowers but leave some to
garnish each bowl of soup. Stir and then add
vegetable broth, coconut milk and sugar. Cook and
stir occasionally until all warm.
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Remove from heat and add the vinegar. Using a hand
held blender, blend till all smooth. Add salt and
perrper to taste. I ended up adding a bit more
water, a bit more coconut milk and a bit more wine
to the extra that I already added. This is why it
served 8. It was very well liked.
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| Serving
Suggestions |
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Gaaarnish with roasted cauliflower, Basil, chives and hot pepper.
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Originally Submitted
1/4/2015
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