In a small bowl stir shallot with 1 tablespoon arrowroot powder. Set aside.

Heat 1 tablespoon coconut oil in a large pot or Dutch oven and add shallots and cook until crisp. Remove and set aside.

Add 2 more tablespoons coconut oil, cauliflower florets and diced onion and cook until lightly browned.

Pour in 2 cups of vegetable broth, cover pot and cook 15 minutes until completely tender.

Remove half the florets to a blender and remaining 2 cups of vegetable broth. Cover with a clean towel and lift one corner of lid of blender to release heat while processing.

Process until smooth and return to Dutch oven.

(If you'd like no chunks of florets remove the rest to process in the blender before adding pureed cauliflower back to the pot.)

Bring the soup to a low simmer and stir in remaining 2 tablespoons of arrowroot powder until mixture thickens.

Add salt and pepper, taste and adjust.

Serve with crispy shallots and hot sauce if desired.