Saturday, March 14, 2015

Cauliflower Coconut Soup

I had some leftover cauliflower and baby carrots from a crudite platter and a can of coconut milk in the pantry and thought, why not a Thai inspired soup for lunch on a gorgeous, sunny day? This was super easy and tasted like a bowl of sunshine.

Sliced onion
2 garlic cloves
1 tbs coconut oil
1/2 tsp tumeric
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp ancho chili powder
salt to taste
1 can coconut milk
juice of 1 lime
3 dashes Thai fish sauce

Preheat oven to 385 and roast veggies and spices in coconut oil about 40 minutes until tender and slightly carmelized. then in a blender mix veggies with a can of coconut milk, lime juice and fish sauce. Puree until smooth, reheat in a pot and serve in warm bowls garnished with cilantro or scallions.

1 comment:

  1. Initially I didn't like the sound of cauliflower coconut soup; but the recipe and pics look yummy! I'll be out there this weekend to try some.


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