Thai Coconut Curry Cauliflower soup

Oooo! This soup is so good! I used Khufu’s Thai Spice

I’m proud of this recipe. It’s healthy, delicious and beautiful! Recipe below

Ingredients:

4 Medium size carrots chopped and peeled

1 Medium head of cauliflower

1 Medium size onion

1 Tablespoon of Khufu’s Thai seasoning

1/2 can full fat coconut milk

4 cups of chicken or veggie stock

Salt

Directions:

1. Preheat oven to 425

2.Put chopped carrots on sheet pan and drizzle EVVO and salt. Put in oven for 23 minutes

3.In the mean time cut up the cauliflower head into florets and then cut florets in half

4.At around 13 minutes take out the carrots and put chopped cauliflower with a bit of EVVO and salt and roast until lightly brown on top. Could be a bit longer than 13 minutes. keep checking.

5.Chop onion when the veggies have about 5 minutes left in the oven then add to a pot with a little EVOO

6.Saute onions on medium heat until until soften, about 5 minutes

7.Add a tablespoon of Khufu’s Thai Spice and cook for another 3ish minutes. (if you are sensitive to spice decrease to 1/2 tablespoon)

8.Once veggies are done roasting, add to the spiced/cooked onions.

9. Add chicken stock to veggies in the pot and cook for about 10 minutes or until it starts to boil

10. Stir in 1/2 can of coconut milk. Stir until the fat has melted (Add half of the fat and half of the liquid)

11. Pull off stove and let it set for about 5 minutes. Once it’s cooled a bit take your immersion blender and blend! It took me about 10 minutes to get the soup to the consistency I like but it might take you less time.

12. Salt to taste and you are done! ( I added a decent amount of salt, but I would start with a teaspoon- taste then keep adding until you reached the desired flavor.

Garnish with Creme fresh, parsley, lime or even chunks of roasted cauliflower!