Roasted Cauliflower and Curry Soup
Ingredients
- 1 large cauliflower, chopped into florets (2 lbs)
- 3 tbsp coconut oil (cut to 2 tsp for low fat recipe)
- 1 onion, diced
- 1 leek, diced (using white/light green parts)
- 3 tbsp tomato paste
- 2 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 1 tbsp curry powder
- 2 tsp cumin
- 1/2 tsp turmeric
- 6 cups veggie broth (or 6 cups water and 6 tsp onion powder)
- 1 cup cooked yellow split peas (substitute golden or 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 tbsp of melted oil to cauliflower florets, season with salt and pepper, place on a parchment-lined baking sheet, and roast at 425°F for 20-25 minutes until edges are brown and caramelized.
In a large pot or Dutch oven, heat oil on medium and sauté onions and leek until translucent, about 5-7 minutes.
Mix in tomato paste, garlic, ginger, and the rest of the seasonings for 1 minute until fragrant.
Add broth, lentils, cauliflower (reserving 1 cup for topping), bay leaf, bring to a boil, then simmer for 15-20 minutes.
Use an immersion blender or blend in batches until smooth, add lemon juice and garam masala, adjust seasonings, and top with reserved roasted cauliflower and fresh herbs. Enjoy.
