Soup is one of my favorite things to eat.  I can eat it all year long and probably every day.  This curry cauliflower soup is really easy to make and made the recipe for a vegan version and a non-vegan version, both are good!  You can make this over the weekend and keep it for the week.  Everyday it just tastes better because the flavors really settle together. Hope you like it! INGREDIENTS: 2 tablespoons coconut oil or olive oil 1 large head cauliflower, florets 1 white onion, chopped 3 garlic cloves, minced 3 cups unsalted vegetable broth or chicken broth 1 can (15 ounce) full-fat coconut milk 1 cup water 2 tablespoons red curry paste 1 teaspoon ground sea salt ¼ teaspoon freshly ground black pepper ⅛ teaspoon ground ginger 1 teaspoon curry powder 1 tablespoon cornstarch optional: red chili flakes Directions: Preheat oven to 450 degrees. Cover…

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