Curry Cauliflower Soup {Vegan}

While the list of ingredients seems lengthy, this soup is fairly easy to make. The longest process is to caramelize the onions though it is largely hands-off. Don't skip this step, however, as it add a delicate sweetness to the dish.You can also make this soup the day before you need to serve it.

Ingredients

• 1 cauliflower
• 1 onion, thinly sliced, approximately 1 C while raw
• olive oil
• 1 can organic coconut milk
• 2 C organic vegetable broth
• water, as needed
• 1/4 t ground cardamom
• 1/2 t ground turmeric
• 1/2 t ground coriander
• 1/2 t ground ginger
• 1/2 t ground cinnamon
• 1 t ground smoked paprika
• 1 t ground cumin
• freshly ground salt, to taste
• freshly ground pepper, to taste
• organic grapes, quartered lengthwise, to garnish
• green onions, thinly sliced, to garnish
• sliced almonds, to garnish
• kaffir lime leaves, thinly sliced, to garnish*

Procedure

Preheat oven to 350 degrees F. Quarter the cauliflower head and place on a parchment-linked baking sheet. Drizzle with olive oil.

Roast until softened and beginning to brown slightly, approximately 50 to 60 minutes. In the meantime, caramelized your onions. The trick to caramelizing onions: low heat for a long time.

Place a tablespoon of olive oil in a flat bottom pan. Add the onions and stir to coat completely with oil. Spread the onions out over the bottom of the pan. Stirring occasionally, the onions will turn from white to clear, then golden and, finally, to a deep caramel brown. It might take 40 to 60 minutes.

In batches, blend cauliflower and onions with vegetable broth until smooth. Use water if it's still too thick. Place the blended cauliflower in a large soup pot. Pour in coconut milk.

Season with spices, then with salt and pepper to taste. Bring to a simmer, stirring occasionally.

Serve hot or at room temperature. To serve, ladle soup into bowls. Garnish with a sprinkling of green onions, sliced almonds, grapes, and kaffir lime leaves.

*Note: if you cannot find fresh kaffir lime leaves, use lime zest to add the burst of citrus.