Coconut Curry Soup

Ingredients:

1 head cauliflower, chopped
2 tablespoons coconut oil
1/2 teaspoon turmeric
salt and black pepper, to taste
1 onion, chopped
1 teaspoon ginger
2 cloves garlic, minced
1 large carrot, chopped
2 stalks celery, chopped
1 bird eye chili, seeded and chopped
4 cups vegetable stock
1 can coconut milk
zest and juice of 1 lime
1 tablespoon cilantro, chopped

Toss the cauliflower with half the coconut oil, turmeric, and salt and pepper. Roast in the oven at 400 until golden.

Cook the onion in the remaining coconut oil and add ginger, garlic, carrot, celery, and chili. Pour in the stock and simmer until tender.

Transfer cauliflower and vegetable mixture to a blender and puree until smooth. Return to saucepan and stir in the coconut milk. When it begins to simmer, remove from heat and stir in lime zest and juice. Season with salt as needed. Garnish with cilantro.