Curried Cauliflower Soup With Coconut Milk (Paleo)

• 1 Tablespoon Coconut Oil
• 1 Large Sweet Onion, Diced
• 2 cloves Garlic, Pressed Or Minced
• 1 piece (2-inch Long) Ginger, Peeled And Chopped
• 2 teaspoons Turmeric Powder
• 1 Tablespoon Curry Blend
• 2 Tablespoons Thai Red Curry Paste Or Harissa Paste
• 1 head (about 2 Lb. Size) Cauliflower, Broken Into Florets
• 3 cups Low Sodium Veggie Broth
• 1 can (about 13 Oz. Size) Coconut Milk
• Sea Salt And Pepper, To Your Taste
• 1 Red Chili, Sliced To Garnish
• 2 Tablespoons Fresh Chopped Cilantro
• Lime Slices, To Garnish

1. Melt coconut oil in a large stockpot over medium-high heat. Add onion and saute until softened, about 4-5 minutes. Add garlic, ginger, turmeric powder, curry, and harissa or curry paste. Cook for 1 minute, until fragrant.
2. Add cauliflower and broth, and bring to a simmer. Cover with a lid and cook, stirring occasionally, for about 15-20 minutes, or until cauliflower is tender.
3. Stir in coconut milk, then remove from heat. Using a hand blender, process until smooth and creamy. Taste and season with salt and pepper if needed.
4. Sprinkle chili, fresh chopped cilantro and garnish with a few slices of lime. This soup is best served hot.

coconut oil, sweet onion, garlic, ginger, turmeric, curry, curry, head, veggie broth, coconut milk, salt, red chili, fresh chopped cilantro

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