Curried Cauliflower Soup

• 2 Tablespoons Oil
• 2 whole Medium White Onions, Large Dice
• 1-1/2 teaspoon Sea Salt
• 5 cups Cauliflower Florets
• 14-7/8 ounces, fluid Fire Roasted Tomatoes
• 2 Tablespoons Red Thai Curry Paste
• 5 cups Vegetable Stock
• 1 cup Coconut Milk
• 1 Tablespoon Rice Vinegar

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. 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. 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. 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.

oil, white onions, salt, cauliflower, tomatoes, red thai curry, vegetable stock, coconut milk, rice vinegar

Taken from tastykitchen.com/recipes/soups/curried-cauliflower-soup/ (may not work)