Wash, core and coarsely chop cauliflower.
Heat a lg. deep pot over medium heat, add onions, carrots & garlic. Stir w/wooden spoon and cook until they are soft & golden, about 5 min.
Add the chopped cauliflower & cook until beginning to brown, about 5 min.
Add the broth & water, bring to a boil, reduce heat to simmer & cook covered until the vegetables are very tender, about 45 min.
Puree the vegetables & broth in a blender in small amounts.
Pour the puree back into the pot, then add salt, pepper & coconut milk.
Stir to combine & cook over medium heat. serve immediately with garnishes.
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