Curried Cauliflower Soup

1. 1

   In a 1-gallon soup pot, heat oil over a low medium flame. Add onion and salt. Sweat until onion softens to a buttery texture, about 7 minutes.

2. 2

   Add cauliflower and roasted tomatoes, saute over medium flame for 5 minutes. Add curry paste and saute until fragrant for about 1-3 minutes.

3. 3

   Add stock and raise heat to bring to a boil. Once boiling, reduce heat to a simmer and allow to cook partially covered for 25 minutes.

4. 4

   Puree soup in a blender with coconut milk until very smooth. Return soup to the pot to reheat. Stir in rice vinegar, and adjust seasonings with salt and pepper.

* Per serving · 4 servings · Values may vary.

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