Curried Cauliflower Soup

INGREDIENTS

• 1 large head of cauliflower, broken into small florets, stems chopped
• ¼ cup melted coconut oil or olive oil, divided
• 1 medium yellow onion, diced
• 2 to 3 tablespoons Thai red curry paste (depending on preferred spice level, I love spicy so I’d use 3!)
• 1 small lemon, preferably organic, zested (about 1 teaspoon zest)
• ½ cup white wine (like Pinot Grigio)*
• 1½ cups vegetable broth or stock
• 1 can (14 ounces) light coconut milk
• ½ teaspoon sugar
• 1 tablespoon rice vinegar
• sea salt and freshly ground black pepper
• ¼ cup chopped green onions/chives
• 1 tablespoon chopped fresh basil
• thinly sliced hot peppers (optional, not shown)