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Roasted Cauliflower & Curry Soup

Name: Roasted Cauliflower & 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

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Vegan Feed | Vegan Recipes

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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

Preparation

In a large bowl add 1 tbl of melted oil to cauli florets season with salt & pepper, place on parchment lined baking sheet. Roast 425 F 20-25 min until edges get brown & caramelized
In a large pot or dutch oven, heat oil on med and sautée onions & leek till translucent about 5-7 min
Mix in tomato paste,garlic, ginger, & the rest of seasonings for 1 min until you can smell spices
Add Broth, lentils, cauliflower ( reserving 1 cup for soup topping ) bay leaf and bring to a boil then simmer 15-20 min
Use immersion blender, or blend in blender in batches till smooth. Add lemon juice & garam masala. Adjust seasonings. Top with reserved roasted cauliflower & fresh herbs. Enjoy

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