Curried Cauliflower Soup With Roasted Tomatoes

1. 1

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

2. 2

   Add the Cauliflower and Roasted Tomatoes, saute over medium flame for 5 min.

3. 3

   Add Curry Paste and saute until fragrant for about 1-3 min.

4. 4

   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 min.

5. 5

   Puree Soup in a blender with Coconut Milk until very smooth.

6. 6

   Return the soup to the pot, reheat, stir in Rice Vinegar, and adjust seasonings with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.