Roasted Cauliflower And Curry Soup

Name: Roasted Cauliflower And Curry Soup
Yield: 4
Ingredients: 14 oz chickpeas, rinsed and drained; 4 teaspoons curry powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon kosher salt; 1 medium head cauliflower, cut into florets; 1 tablespoon coconut oil, melted, plus 2 tablespoons, divided; kosher salt, to taste; freshly ground black pepper, to taste; 1 small yellow onion, diced; 1 jalapeño, diced; 2 cloves garlic, minced; 3 tablespoons red curry paste; 14 oz coconut milk; 4 cups vegetable broth; sliced scallion, for serving; chopped fresh cilantro, for serving; Lime wedge, for serving

Recipe by Isabel Castillo from tasty.co

Lunch

Ingredients

4 servings

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14 oz chickpeas, rinsed and drained
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4 teaspoons curry powder
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon ground coriander
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1 teaspoon ground turmeric
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1 teaspoon kosher salt
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1 medium head cauliflower, cut into florets
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1 tablespoon coconut oil, melted, plus 2 tablespoons, divided
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kosher salt, to taste

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freshly ground black pepper, to taste
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1 small yellow onion, diced
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1 jalapeño, diced
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2 cloves garlic, minced
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3 tablespoons red curry paste
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14 oz coconut milk
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4 cups vegetable broth
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sliced scallion, for serving
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chopped fresh cilantro, for serving
•

Lime wedge, for serving

Instructions

Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
In a medium bowl, toss the chickpeas with the curry powder, garlic powder, onion powder, coriander, turmeric, and salt until well-coated. Transfer the chickpeas to a small baking sheet and spread in an even layer.
Roast for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
Make the soup: Increase the oven temperature to 450˚F (220˚C).
Add the cauliflower florets to a medium bowl with the tablespoon of melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
Roast for 25 minutes, until browned and tender.
Melt the remaining 2 tablespoons of coconut oil in a large pot over medium-high heat. Add the onion and jalapeño and cook until the onion begins to soften, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until toasted and fragrant.
Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove the pot from the heat.
Add the roasted cauliflower to a blender, pour in the broth, and carefully purée until smooth.
Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro and serve with lime wedges.
Enjoy!