Thai Curry Cauliflower Soup - Monica Spoelstra Metz

Ingredients

• 2 tablespoons avocado oil — or extra virgin olive oil
• ½ medium onion, diced
• 2 cloves garlic, sliced thinly
• 1 tablespoon Thai red curry paste, or more if you want it spicy. For mild, start with 1 teaspoon or two. You can always add more!
• ½ teaspoon fresh ginger, grated (or ¼ teaspoon powdered)
• 1 medium/large head of organic cauliflower, separated into florets. Reserve a few florets for roasting.
• 2 cups low sodium vegetable broth
• 1 can (15 ounces) light coconut milk
• 1/2 teaspoon coconut nectar or maple syrup
• sea salt and ground pepper to taste
• 2 teaspoons rice vinegar, or more to taste
• Lime wedges for serving
• Garnish ideas: some cooked corn kernels, thinly sliced radish, or minced mint or basil