Prep Time
15 minutes
Cooking Time
45 minutes
Yields
4 servings
Ingredients
1 tbsp Coconut Oil
1/2 Sweet Onion (chopped)
1 Carrot (chopped)
1 head Cauliflower (cut into florets)
2 cups Vegetable Broth
1 cup Water
1 cup Canned Coconut Milk
1/4 tsp Sea Salt (or more to taste)
1 tsp Nutmeg
Directions
Add coconut oil to a large pot and place over medium heat. Saute the onions and carrots for about 5 minutes or until soft and golden.
Add the cauliflower and cook until it browns (about 5 minutes).
Add the broth and water. Bring to a boil. Reduce heat to simmer and cover. Let simmer for 30 minutes.
Add in coconut milk, sea salt and nutmeg. Stir well until milk is heated through and remove from heat.
Puree your soup (using an immersion blender is easiest). Pour into bowls and sprinkle with fresh ground pepper and serve!