Roasted Cauliflower & Curry Soup
Ingredients
- 1 large cauliflower chopped into florets (2 lbs)
- 3 tbsp coconut oil
- 1 onion diced
- 1 leek diced – using white/light greens parts
- 3 tbsp tomato paste
- 2 cloves of garlic minced
- 1 inch peeled & ginger grated
- 1 tbsp curry powder
- 2 tsp cumin
- ½ tsp turmeric
- 6 cups veggie broth
- 1 cup cooked yellow split peas (sub golden/red lentils)
- 1 bay leaf
- juice of ½ lemon
- 1 tsp Garam Masala
Toppings:
- reserved roasted cauliflower
- fresh herbs such as basil, chives & zoodles (spiralized zucchini) optional
Instructions
- In a large bowl add 1 tbsp of melted oil to cauli florets, season with salt & pepper, place on parchment-lined baking sheet. Roast 425 F 20-25 min until edges get brown & caramelized
- In a large pot or dutch oven, heat oil on med and sautée onions & leek till translucent about 5-7 min
- Mix in tomato paste, garlic, ginger, & the rest of seasonings for 1 min until you can smell spices
- Add broth, lentils, cauliflower (reserving 1 cup for soup topping), bay leaf and bring to a boil then simmer 15-20 min
- Use immersion blender, or blend in blender in batches till smooth. Add lemon juice & garam masala. Adjust seasonings. Top with reserved roasted cauliflower & fresh herbs. Enjoy!
Notes
Find more of Sara’s recipes on @thevegansara.
Feeling inspired after trying this hearty and comforting roasted cauliflower & curry soup recipe? We have a lot more delicious vegan cauliflower, curry and soup recipes for you.
Will try it, but where is the coconut milk? 🙂
★★★★★
There is no coconut milk in this recipe:) The creaminess comes from the cauliflower and split peas!
Yes, I take back what I said, it was very creamy and a wonderful tasty soup! 5 stars! Also for taste a tip! Ad a half chopped fennel!
★★★★★