- 2 T Olive Oil
- 2 Medium White Onions large dice
- 1½ Teaspoon Sea Salt
- 1 Large or 2 Small Heads of Cauliflower (chopped into 5 cups of florets)
- 2 T Red Thai Curry Paste
- 1 14.8 oz Can Fire Roasted Tomatoes
- 5 C Water or Vegetable Stock
- 1 C Coconut Milk
- 1 T Rice Vinegar optional
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.
Add the Cauliflower and Roasted Tomatoes, saute over medium flame for 5 min.
Add Curry Paste and saute until fragrant for about 1-3 min.
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.
Puree Soup in a blender with Coconut Milk until very smooth.
Return the soup to the pot, reheat, stir in Rice Vinegar, and adjust seasonings with salt and pepper.
Serving: 6oz | Calories: 187kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1515mg | Potassium: 423mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1504IU | Vitamin C: 51mg | Calcium: 66mg | Iron: 2mg