Curried Coconut Cauliflower Soup

Curried Coconut Cauliflower Soup

1 head of cauliflower, chopped

1 medium onion, diced

1 C dried yellow split peas (or red lentils)

1 can of coconut milk

2 -3 tsp extra virgin olive oil

2 tsp Thai Style Green Curry spice blend

4 C water

Add the olive oil, curry and onion to a stock pot. Saute over medium heat until the onions soften. Add the peas and water, then bring to a boil. Reduce to a simmer for 20 minutes. Add the cauliflower and simmer until it's very soft and breaks apart easily with a fork. 

Using an immersion blender, blender or processor, puree the soup until it's smooth. Add the coconut milk and pulse until combined.

Return to the stock pot to keep warm until ready to serve.

Note: I used a spice blend from Dangold, but you can season it to taste with curry, salt, pepper, chili, coriander, etc.