Curry Cauliflower Soup

1. 1

   Preheat oven to 400 degrees adn line a baking sheet with parchment

2. 2

   spray cauliflower with oil spray and shake some salt on it. Spread on baking sheet with parchment paper in an even layer and roast until tender - about 25 min.

3. 3

   While cauliflower is roasting, heat a saute pan with a little olive oil spray and saute the onion over medium heat until translucent (about 3 min). Add carrots, celery and 1/4 tsp salt and saute until veggies begin to brown (about 12 min).

4. 4

   Add the curry powder, cumin, coriander, cinnamon and 1/2 tsp salt. Stir until the spices have coated the vegetables. Pour in 1/2 cup broth to deglaze the pan - cook until the liquid is reduced by half. Remove from heat.

5. 5

   Pour 3 cups of remaining broth into blender and add 1/2 the sauteed vegetables and roasted caulflower. Blend until smooth and pour into a soup pot and repeat process with remaining broth and veggies.

6. 6

   Gently reheat the soup over low heat. you may want to add a little lemon and/or a little more salt.

* Per serving · 4 servings · Values may vary.