Curry-Roasted Cauliflower Soup
Servings Prep Time
8 people 30 min
Cook Time
30 min
Servings Prep Time
8 people 30 min
Cook Time
30 min
Ingredients
Instructions
  1. Preheat oven to 450°F.
  2. Line a baking sheet with parchment paper or foil.
  3. In bowl, add 4 cups (about 1 head) of cauliflower, cut apart in little florets. Add 2 tsp of curry powder and 1 tsp of salt. Mix well and bake in oven for 30 minutes. After 15 min, remove cauliflower from oven and stir.
  4. While the cauliflower is roasting in the over, add coconut oil to large stock pot. Add in onions and the other 1 tsp of salt for about 5 min or until the onions become translucent in color. When onions are softened, add in garlic, minced ginger, mustard powder, cumin, and the remaining 1 tsp curry powder. Allow all of these ingredients to saute for an additional 1-2 minutes.
  5. Add the remaining 4 cups of cut, uncooked cauliflower to the stock pot with 4 cups of chicken broth. Bring the soup to a boil and reduce to simmer, uncovered, for 15 min or until the cauliflower has become softened. Add in the can of drained, diced tomatoes.
  6. With an immersion blender, puree the soup in the stock pot. If you don’t have an immersion blender, add the ingredients into a blender and blend until smooth.
  7. Add in chopped asparagus and let cook in soup for about 5 min.
  8. Remove the cauliflower from the oven and stir into the blended soup.