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 green parts)
- 3 tbl tomato paste
- 2 cloves garlic minced
- 1 inch ginger peeled and 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 tablespoon 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 you can smell the spices
Add broth, lentils, cauliflower (reserving 1 cup for soup topping), bay leaf and bring to a boil, then simmer for 15-20 minutes
Use an immersion blender or blend in a blender in batches until smooth, add lemon juice and garam masala, adjust seasonings and top with reserved roasted cauliflower and fresh herbs