Curried Cauliflower Soup with Roasted Tomatoes
By: maren epstein
Published: Monday, February 8, 2016 - 3:19pm

Ingredients




2T 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)
2T Red Thai Curry Paste
1 14.8oz Can Fire Roasted Tomatoes
5C Water or Vegetable Stock
1C Coconut Milk
1T Rice Vinegar (optional)

Preparation

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.

About

Vegan Curried Cauliflower Soup with Roasted Tomatoes. This is an easy recipe to make that is simply full of rich flavor.