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1
Preheat the oven to 400F and line a baking sheet with parchment paper.
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2
Toss the cauliflower with 1 tablespoon of the olive oil and 1/4 teaspoon of salt, then spread it in an even layer on the prepared pan.
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3
Bake until the cauliflower is tender, about 25 minutes.
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4
While the cauliflower is roasting, heat the remaining 2 tablespoons olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes.
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5
Add the carrots, celery, and 1/4 teaspoon salt and saute until the vegetables begin to brown, about 12 minutes.
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6
Add the curry powder, cumin, coriander, cinnamon, and another 1/2 teaspoon of salt and stir until the spices have coated the vegetables.
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7
Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half.
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8
Remove from the heat.
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9
Pour 3 cups of the remaining broth into a blender, then add half of the sauteed vegetables and roasted cauliflower.
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10
Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 cups broth and the remaining vegetables and cauliflower.
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11
For a thinner consistency, add another cup of broth.
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12
Gently reheat the soup over low heat, then do a FASS check.
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13
You may want to add a spritz of fresh lemon juice and another 1/4 teaspoon salt.
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14
Serve garnished with a dollop of Apricot Pear Chutney, which undoubtedly will take you to the land of yum!
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15
Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
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16
(per serving)
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17
Calories: 165
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18
Total Fat: 7.5g (1.1g saturated, 5.1g monounsaturated)
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19
Carbohydrates: 23g
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20
Protein: 5g
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21
Fiber: 7g
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22
Sodium: 260mg
