2 tbsp. olive oil
2 medium white onions, large dice
1 1/2 tsp. sea salt
1 large or 2 small heads of cauliflower (chopped into 5 cups of florets)
1 (15 oz.) can fire roasted tomatoes
2 tbsp. red Thai curry paste
5 cups water or vegetable stock
1 cup coconut milk
1 tbsp. rice vinegar (optional)

In a one gallon soup pot, heat oil over a low medium heat. Add onion and salt. Sweat until the onion softens to a buttery texture, about 7 minutes.

Add the cauliflower and roasted tomatoes, sauté over medium heat for 5 minutes.

Add curry paste and sauté until fragrant for about 1 to 3 minutes.

Add stock and raise heat to bring to a boil. Once boiling reduce heat to a simmer and allow to cook partially covered for 25 minutes.

Puree soup in a blender with coconut milk until very smooth.

Return the soup to the pot, reheat, stir in rice vinegar, and adjust seasonings with salt and pepper.

Submitted by: EatingWorks