Gluten-Free, Vegan, Serves 4

• 1 large head of cauliflower chopped
• 4 Tbsp coconut oil divided
• 1 white onion
• 3 Tbsp Thai red curry paste
• 1/2 tsp lemon zest
• 1 1/2 cup vegetable broth
• 1/2 cup white wine
• 14 oz full-fat coconut milk
• 1/2 tsp coconut sugar
• 2 tsp rice vinegar
• 1/4 cup green onions chopped
• 1 Tbsp chopped basil
• Salt and pepper to taste
• jalapeno thinly sliced

Directions:

Preheat the oven to 400 degrees F. Toss the cauliflower in oil just enough to lightly coat. Spread the cauliflower out onto a sheet and roast until golden brown, about 25-30 minutes. In a large soup pot, heat 1 Tbsp of coconut oil. Add in the onions and salt. Cooking until the onion is translucent, about 3 minutes. Stir in the curry paste and lemon zest. Raise the temperature to medium-high heat, add the wine and continue to cook stirring often until the wine has evaporated.

Add in the roasted cauliflower, broth, milk, and sugar. Bring the mixture to a gentle simmer, cooking for 5-10 minutes stirring often. Remove from the heat. Let the soup cool for a few minutes prior to using an immersion blender and blending smooth. Stir in 1 tsp vinegar and seasoning. Taste and add in more vinegar if needed. Top with roasted cauliflower and jalapeno.