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Ingredients
- 1 cauliflower
- 1 tablespoon of olive oil
- 1 yellow onion, diced
- 4 tablespoons of thai red curry paste
- 4 cups of low sodium vegetable broth
- 14 oz can of unsweetened coconut milk
- 1/4 teaspoon of Himalayan pink sea salt
- 1 tablespoon of lemon juice (about 1/2 a lemon)
- Sliced green onions
Instructions
- First, preheat the oven to about 400 degrees F, then chop off the cauliflower florets and cut the onions into quarters. Transfer the onions and cauliflower to a baking tray lined with parchment paper.
- Toss with olive oil and transfer to the oven to bake for twenty minutes. Pour the vegtable broth and roasted onions and cauliflower into the a high-power blender bowl and blend until creamy and smooth.
- Pour the puree into a pot and place over medium heat. Add in the coconut milk, salt, red curry paste, and lemon juice. Combine properly and cook until heated through.
- Garnish with green onions and serve.