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Ingredients
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 1 tbsp Mekhala yellow curry paste
  • 2 apples, chopped
  • 2 carrots, chopped
  • 1 medium head of cauliflower cut into florets
  • ¼ cup white wine
  • 3 cups vegetable broth
  • 1 can coconut milk
  • 1 tbsp granulated sugar
  • ¾ tsp salt
  • 1½ tbsp freshly squeezed lime juice
Instructions
  1. Heat your coconut oil in a large Dutch Oven over medium heat.
  2. Cook your chopped onions for about 2 minutes.
  3. Add 1 tbsp of Mekhala yellow curry paste and combine well with onions.
  4. Add carrots, apples and cauliflower and stir to combine with spices.
  5. Add your wine and stir for 30 seconds to deglaze your pan.
  6. Add your broth, bring it to a boil and then reduce heat and allow it to simmer for about 20 minutes until veggies are tender.
  7. Reduce the heat and add your coconut milk, and sugar.
  8. Allow it to cool for a few minutes and then puree well in a blender.
  9. Return soup to pot and add salt and lime juice. Mix well.
  10. Serve!
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2021/03/09/creamycauliflowercurrysoup/