Name: Curried Cauliflower Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 bowls
Ingredients: 1 large head of cauliflower, broken into small florets, stems chopped; Up to 4 tablespoons melted coconut oil or olive oil, divided; 1 medium yellow onion, diced; 2 to 3 tablespoons Thai red curry paste* (depending on preferred spice level, I love spicy so I'd use 3!); 1/2 teaspoon lemon zest; 1/2 cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**; 1 1/2 cups vegetable broth or stock; 1 can (14 ounces) light coconut milk; 1/2 teaspoon sugar; 1 to 3 teaspoons rice vinegar; Salt and freshly ground black pepper; 1/4 cup chopped green onions or chives; 1 tablespoon chopped fresh basil; Thinly sliced jalapeño, Serrano or birds-eye peppers (optional, not shown)