Roasted Cauliflower and Curry Soup

Ingredients

  • 1 large cauliflower chopped into florets (2 lbs)
  • 3 tbl coconut oil
  • 1 onion diced
  • 1 leek diced - using white/light greens parts
  • 3 tbl tomato paste
  • 2 cloves of garlic minced
  • 1 inch peeled & ginger grated
  • 1 tbl curry powder
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • 6 cups veggie broth
  • 1 cup cooked yellow split peas (sub golden/red lentils)
  • 1 bay leaf
  • juice of 1/2 lemon
  • 1 tsp Garam Masala

Toppings

  • reserved roasted cauliflower
  • fresh herbs such as basil, chives
  • zoodles (spiralized zucchini), optional

Preparation

  1. In a large bowl add 1 tbl of melted oil to cauli florets season with salt and pepper, place on parchment lined baking sheet and roast at 425 F for 20-25 minutes until edges get brown and caramelized

  2. In a large pot or dutch oven, heat oil on medium and sauté onions and leek until translucent for about 5-7 minutes

  3. Mix in tomato paste, garlic, ginger, and the rest of seasonings for 1 minute until you can smell spices

  4. Add broth, lentils, cauliflower (reserving 1 cup for soup topping), bay leaf and bring to a boil then simmer for 15-20 minutes

  5. Use immersion blender, or blend in blender in batches until smooth, add lemon juice and garam masala, adjust seasonings, top with reserved roasted cauliflower and fresh herbs, and enjoy

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