Ingredients
Scale
- 1 tbls coconut oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 pound carrots, chopped
- 1 32-ounce package vegetable broth
- 1 13.5-ounce can coconut milk
- 1.5 lbs cauliflower florets (approximately 1.5–2 heads of cauliflower)
- ½ tsp ground ginger
- ¼ tsp cayenne pepper
- 3/4 cup Filippo Berio Balsamic Vinegar
Instructions
- Add coconut oil to a large soup pot over medium heat
- When the oil has melted, add onion, garlic
- Next, carrots, cauliflower and vegetable broth. Stir well, then cover the pot.
- Let the vegetables simmer for about 20 minutes, then add the coconut milk, ginger and cayenne
- Stir well and let it simmer for an additional 10 minutes
- Transfer soup to high-speed blender, or use an immersion blender to process soup until very smooth
- To make balsamic vinegar glaze
- Pour balsamic vinegar into a small saucepan.
- Turn heat to medium high and bring vinegar to a boil
- Once boiling, reduce to simmer and let simmer for about 5-7 minutes until vinegar has reduced down. Stir occasionally (be sure to keep an eye on it because it can burn quickly). You will know it is done if it coats the back of spoon
- Drizzle on top of soup
- Optional: top with micro greens, sprouted chickpeas and hemp seeds