Heart Healthy Spicy Thai Soup Recipe
Preheat oven to 400°.
In a bowl, toss the cauliflower florets, onion and garlic with the coconut oil. Transfer to a rimmed baking pan. Season with black pepper. Bake for 25 minutes, or until just browned. Let cool.
In a blender, combine the cauliflower and onion, red curry paste, vegetable broth, lemon zest and salt. Blend until very smooth.
Transfer the cauliflower mixture to a saucepan. Place the saucepan over medium heat. Stir in the coconut milk (discard the water). Bring to a simmer, reduce the heat to low and cook for 10 to 15 minutes.
Serve hot with a drizzle of hot sauce and a sprinkle of scallions.