Approved for Phase 1, 2, 3, 4, 5

INGREDIENTS:

• 1 LB Cauliflower Florets
• 1 Medium Yellow Onion
• 3 Cloves Garlic
• 4 OZ Thai Curry Paste
• 1 1/2 cups water
• 4 Cups Vegetable Broth
• 2 TBSP Franks Hot Sauce
• 1/2 TSP H. Salt & Pepper
• 1 Can Coconut Milk (Full Fat)
• 3 TBSP Lemon Juice
• 1 TBSP Chives

DIRECTIONS:

• In a large pot, sauté onions and garlic then add 3-4 TBSP and cook until tender
• Add curry paste, cauliflower, water, refining broth, salt, pepper and hot sauce to the pot. Bing to a boil, then low simmer and cook for 15-20min
• Transfer to a blender, or use immersion blender, and blend until creamed
• Pour back into the pot, add coconut milk and simmer for 5 min. Then add lemon juice and stir.
• Serve and garnish with chives.