Curried Cauliflower Soup

This weather has me craving savory dishes, and I've been cooking and eaten just that over the past few weeks.  There's also no better way to satisfy an appetite and warm the belly than with soup.  This creamy and savory soup is ideal for cold weather, and with the approach of the holidays could be a potential addition to the menu.

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Curried Cauliflower Soup serves 8-10 | time: about 1 hour

2 large heads of cauliflower Cold-pressed coconut oil

1 large shallot, finely sliced

3 tablespoons Curry powder

3 cups of low sodium vegetable broth

1 pint Heavy cream

Cracked black pepper, to taste

1 teaspoon sea salt Chives, finely minced

Break cauliflower into various size florets. Set aside 1/4 of the cauliflower that will used later for plating.

In a large pot, heat coconut oil on medium-high heat. Add shallots and cook until translucent, about 3-4 minutes.  Add cauliflower, curry powder, salt, and pepper, stir together and cook until cauliflower is golden brown. Add vegetable broth, reduce heat to simmer. Cook for about 15 minutes.  Transfer broth and cauliflower to a blender or food processor (you can also use an immersion blender).  Puree the cauliflower mixture, slowly adding heavy cream. If you used a food processor or blender, transfer the mix back into the pot and bring soup to a boil.

Heat one teaspoon of coconut oil in a medium-large non-stick frying pan. Add cauliflower and lightly sprinkle with curry powder. Fry until cauliflower is golden brown.

To plate, transfer 2 ladlefuls of soup into bowl.  Top with cauliflower and a few sprinkles of chives.