Thai Coconut Cauliflower Soup

• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 one-inch piece of ginger, minced
• 1 tablespoon Thai green curry paste
• 1 teaspoon ground cumin
• 1 large head cauliflower, cut into florets
• 4 cups vegetable stock (depending on the cauliflower size)
• 1 tin full-fat coconut milk
• 1 teaspoon coconut oil
• Salt to taste
• 1 lime, juiced
• Toasted black sesame seeds
• Chopped peanuts, for serving

1. Heat the coconut oil in a large pot. Add the onion, garlic and ginger, and cook for about 1 minute. Add the curry paste and cumin and cook for 30 seconds more.
2. Add the cauliflower florets and pour in the stock. The cauliflower should not be fully submerged. Cook for 10 minutes.
3. Add the coconut milk and cook 5-10 minutes more. Remove from heat and puree using an immersion blender until smooth or transfer to a blender that can process hot liquids and blend in small batches to avoid splatter.
4. Season with salt to taste, if needed. At this moment you can also stir in more curry paste, if desired. Finally, add the lime juice and stir well.
5. Serve garnished with chopped peanuts and toasted black sesame seeds.