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Website: WhatTheHeckDoIEatNow.com
- 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
- Heat your coconut oil in a large Dutch Oven over medium heat.
- Cook your chopped onions for about 2 minutes.
- Add 1 tbsp of Mekhala yellow curry paste and combine well with onions.
- Add carrots, apples and cauliflower and stir to combine with spices.
- Add your wine and stir for 30 seconds to deglaze your pan.
- 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.
- Reduce the heat and add your coconut milk, and sugar.
- Allow it to cool for a few minutes and then puree well in a blender.
- Return soup to pot and add salt and lime juice. Mix well.
- Serve!
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2021/03/09/creamycauliflowercurrysoup/
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