Curried Cauliflower Soup

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 35 minutes.
2. Wait until the cauliflower is done before starting the soup (this is a good time to prep the remaining ingredients). In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is turning translucent, about 3 to 4 minutes. Add the curry paste and lemon zest and stir to incorporate. If you’re using the wine, raise the heat to medium-high, pour it in, and cook, stirring frequently, until most of the wine has evaporated.
3. Add half of the cauliflower florets and all of the stems to the pot. Add the vegetable broth and coconut milk. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing the heat to maintain a gentle simmer. Remove the pot from the heat.
4. Let the soup cool for a few minutes. For the creamiest results, transfer the soup in small batches to a blender, blending until each batch is smooth. (Don’t fill your blender past the maximum fill line; beware of the steam escaping from the lid.) Or, use an immersion blender and blend well.
5. Stir in 1 teaspoon vinegar and season with salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar (it will taste fantastic once you’ve added enough). Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets and a sprinkle of green onions, basil, and pepper flakes (if using). Leftovers will keep well in the refrigerator for 4 days or in the freezer for up to 3 months.