Roasted Cauliflower and Curry Soup
Ingredients
- 1 large cauliflower, chopped into florets (about 2 lbs)
- 3 tbsp coconut oil
- 1 onion, diced
- 1 leek, white and light green parts only, diced
- 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
- 1 cup reserved roasted cauliflower
- fresh herbs (such as basil, chives)
- zoodles (spiralized zucchini), optional
Preparation
Toss cauliflower florets with 1 tablespoon melted coconut oil, 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. Sauté the onions and leek until translucent, about 5-7 minutes.
Stir in the tomato paste, garlic, ginger, and remaining spices. Cook for 1 minute until fragrant.
Add the vegetable broth, cooked split peas (or lentils), most of the roasted cauliflower (reserving 1 cup for topping), and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches. Stir in the lemon juice and garam masala. Adjust seasoning to taste. Top with the reserved roasted cauliflower, fresh herbs, and optional zoodles.
