Roasted Cauliflower and Curry Soup
Ingredients
- 1 large cauliflower, chopped into florets (2 lbs)
- 3 tablespoons coconut oil
- 1 onion, diced
- 1 leek, diced (using white and light green parts)
- 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 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, chives
- zoodles (spiralized zucchini), optional
Preparation
In a large bowl, add 1 tablespoon of melted oil to cauliflower florets, season with salt and pepper, and place on a parchment-lined baking sheet. 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. Top with reserved roasted cauliflower and fresh herbs.
