1 Tbsp. olive or coconut oil

2 medium yellow onions, diced

1 bay leaf

1 1/4 tsp. ground cumin

1 tsp. kosher salt

1 tsp. ground turmeric

1/2 tsp. ground coriander

1/8 tsp. ground cardamom

dash of ground black pepper

pinch of crushed red pepper flakes

4 garlic cloves, minced

4 1/2 cups vegetable broth

1 large head of cauliflower, roughly

chopped to the same size

1 cup canned coconut milk

1 Tbsp. apple cider vinegar (optional)

fresh dill (for garnish – optional)

Instructions:

In a large soup pot, heat the oil over medium-low. Add the onion and the spices, except for the garlic. Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes.

Add the vegetable broth and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.

Remove from heat and transfer carefully to your Vitamix. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth.

Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn’t boil.

Serve hot and topped with fresh dill and ground black pepper, if you like.