Roasted Cauliflower Soup

I love a rich, creamy soup that satisfies. Perfect as a meal with other roasted veggies and/or salad.

Roasted Cauliflower Soup

1 large head cauliflower, cut into florets
4 garlic cloves, minced
3 shallots, sliced
2 cans coconut milk
1 bay leaf
1 tsp. dried thyme
Sea salt
Olive oil

1. Place florets and shallots on baking sheet and drizzle with olive oil and salt and pepper. Roast at 400° F for about 30 minutes or until golden.
2. Place roasted florets, shallots, and all other ingredients in a large saucepan.
3. Bring to a boil, cover, and allow to simmer for 35-45 minutes. Add water to thin out mixture.
5. Remove the bay leaf. If desired, puree soup in high-speed blender for smooth texture.
6. Enjoy!