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
In a large bowl add 1 tbl of melted oil to cauli florets season with salt and pepper, place on parchment lined baking sheet. Roast 425 F 20-25 min until edges get brown and caramelized
In a large pot or dutch oven, heat oil on med and sautée onions and leek till translucent about 5-7 min
Mix in tomato paste, garlic, ginger, and 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 and garam masala. Adjust seasonings. Top with reserved roasted cauliflower and fresh herbs. Enjoy
