Roasted Cauliflower and Curry Soup
Ingredients
- 1 large cauliflower, chopped into florets (about 2 lbs)
- 3 tbsp coconut oil
- 1 onion, diced
- 1 leek, diced (white and light green parts only)
- 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 vegetable broth
- 1 cup cooked yellow split peas (or substitute golden or red lentils)
- 1 bay leaf
- Juice of 1/2 lemon
- 1 tsp garam masala
Toppings
- Reserved roasted cauliflower (about 1 cup)
- 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 remaining coconut oil over medium heat and sauté the onions and leek until translucent, about 5-7 minutes.
Stir in the tomato paste, garlic, ginger, and the remaining spices (curry powder, cumin, and turmeric) and cook for 1 minute until fragrant.
Add the vegetable broth, cooked yellow split peas (or lentils), most of 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 puree the soup until smooth, or carefully transfer to a blender in batches and blend until smooth. Stir in the lemon juice and garam masala. Adjust seasonings to taste. Serve topped with the reserved roasted cauliflower, fresh herbs, and optional zoodles.
