Curried Cauliflower Soup

In a 1-gallon soup pot, heat oil over a low medium flame. Add onion and salt. Sweat until onion softens to a buttery texture, about 7 minutes.

Add cauliflower and roasted tomatoes, saute over medium flame for 5 minutes. Add curry paste and saute until fragrant for about 1–3 minutes.

Add stock and raise heat to bring to a boil. Once boiling, reduce heat to a simmer and allow to cook partially covered for 25 minutes.

Puree soup in a blender with coconut milk until very smooth. Return soup to the pot to reheat. Stir in rice vinegar, and adjust seasonings with salt and pepper.