Roasted Cauliflower Curry Soup
Ingredients
- 1 large cauliflower, cut into florets (about 2 lbs)
- 3 tablespoons coconut oil
- 1 onion, diced
- 1 leek, white and light green parts only, diced
- 3 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 1 tablespoon curry powder
- 2 teaspoons cumin
- 1/2 teaspoon turmeric
- 6 cups vegetable broth
- 1 cup cooked yellow split peas (or substitute cooked golden or red lentils)
- 1 bay leaf
- juice of 1/2 lemon
- 1 teaspoon garam masala
Toppings
- reserved roasted cauliflower
- fresh herbs, such as basil and chives
- zoodles (spiralized zucchini), optional
Preparation
In a large bowl, add 1 tablespoon of melted coconut oil to the cauliflower florets and season with salt and pepper; place on a parchment-lined baking sheet and roast at 425°F for 20-25 minutes until the edges are brown and caramelized
In a large pot or Dutch oven, heat the coconut oil over medium heat and sauté the onions and leek until translucent, about 5-7 minutes
Mix in the tomato paste, garlic, ginger, and the remaining spices; cook for 1 minute until fragrant
Add the vegetable broth, cooked split peas (or lentils), the roasted cauliflower (reserving 1 cup for topping), and the bay leaf; bring to a boil then reduce heat and simmer for 15-20 minutes
Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender and blend in batches until smooth. Stir in the lemon juice and garam masala. Adjust seasonings to taste. Top with the reserved roasted cauliflower, fresh herbs, and optional zoodles
