Creamy Cauliflower Soup

• 1 large head of cauliflower
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 large carrots, diced
• 2 cloves garlic, smashed
• 2 cups water or vegetable broth
• 1 cup of water
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup coconut milk (unsweetened)

1. 1. Wash and core the cauliflower, then coarsely chop. Set aside.
2. 2. Heat a large, deep pot over medium-high heat, then add the coconut oil. When oil is melted, add onions, carrots, and garlic. Stir with a wooden spoon and cook until they're soft and golden, about 5 minutes.
3. 3. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.
4. 4. Add the broth (water) and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 30-45 minutes.
5. 5. Add in coconut milk, sea salt, and pepper.
6. Puree soup.
7. Calories 116 Total Fat 7.3g Saturated Fat 6.3g Trans Fat 0.0g Cholesterol 0mg Sodium 428mg Total Carbohydrates 10.7g Dietary Fiber 3.5g Sugars 4.7g Protein 3.8g Vitamin A 80% Vitamin C 107% Calcium 4% Iron 5%

head of cauliflower, coconut oil, onion, carrots, garlic, water, water, salt, ground black pepper, coconut milk

Taken from www.epicurious.com/recipes/member/views/creamy-cauliflower-soup-52508891 (may not work)