Coconut Curry Cauliflower Soup

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 tablespoons yellow curry paste
• 2 medium heads cauliflower, broken into florets
• 1 carton (32 ounces) vegetable broth
• 1 cup coconut milk
• Minced fresh cilantro (optional)

INSTRUCTIONS

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes.
• Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro
• Serve and enjoy!