Velvety Coconut Lime Cauliflower Soup with Crispy Shallot Topping

Ingredients

• •1 medium head of cauliflower, chopped into florets
• •2 tablespoons coconut oil
• •1 medium yellow onion, diced
• •4 cloves garlic, minced
• •1 teaspoon fresh ginger, grated
• •1 teaspoon ground turmeric
• •3 cups vegetable stock
• •1 can (13.5 oz) full-fat coconut milk
• •2 tablespoons lime juice, freshly squeezed
• •1 teaspoon lime zest
• •1/2 teaspoon sea salt, or to taste
• •1/4 teaspoon black pepper
• •2 medium shallots, thinly sliced
• •1/4 cup sunflower oil
• •Fresh cilantro leaves, for garnish
• •1/4 teaspoon red chili flakes, optional for garnish

Instructions

1. 1

   Heat 1 tablespoon of coconut oil in a large pot over medium heat.

2. 2

   Add the diced onion and sauté for 3-4 minutes until softened.

3. 3

   Stir in the garlic, ginger, and turmeric, cooking for another 1-2 minutes until fragrant.

4. 4

   Add the cauliflower florets and sauté for 5 minutes, stirring occasionally.

5. 5

   Pour in the vegetable stock, bring to a boil, then lower the heat and simmer for 15-20 minutes, or until the cauliflower is tender.

6. 6

   Stir in the coconut milk, lime juice, lime zest, salt, and black pepper. Remove the soup from heat.

7. 7

   Using an immersion blender or a regular blender, blend the soup until smooth and velvety in texture. Adjust seasoning to taste if needed.

8. 8

   In a small skillet, heat the sunflower oil over medium heat. Add the thinly sliced shallots and fry until golden and crispy, about 3-4 minutes.

9. 9

   Use a slotted spoon to transfer the shallots onto a plate lined with paper towels to drain.

10. 10

    Serve the soup hot, garnished with crispy shallots, fresh cilantro leaves, and a sprinkle of red chili flakes if desired.