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

Preparation

  1. 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

  2. In a large pot or dutch oven, heat oil on med and sautée onions & leek till translucent about 5-7 min

  3. Mix in tomato paste,garlic, ginger, & the rest of seasonings for 1 min 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 15-20 min

  5. 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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