Roasted Cauliflower Curry Soup with Crispy Chickpeas
Servings
2-4
Total time
30
minutesHumble cauliflower gets a major upgrade with this soup that’s both super simple and soul satisfying. Our Madras Curry Powder brings big flavor to this pot of pure comfort. Be sure to top with Crispy Chickpeas!
Ingredients
1 head cauliflower, cut into florets
Salt & Pepper
1 medium yellow onion, chopped
1 jalapeno, seeds and membranes removed, chopped
2 cloves garlic, grated
1 can full-fat coconut milk
4 cups vegetable stock
1 Tbl Madras Curry Powder
Fresh Cilantro & Crispy Chickpeas for serving
Instructions
- Preheat oven to 450°F.
- Spread the cauliflower florets in an even layer on a sheet pan. Drizzle with Caramelized Onion Avocado Oil and season with salt and pepper. Roast for 20 minutes or until tender and golden brown.
- In a large stockpot, saute the onions and jalapeno in a drizzle of Caramelized Onion Avocado Oil until softened – about 5 minutes. Add in the garlic and saute for 1 minute.
- Add in the coconut milk, stock, Madras Curry Powder and roasted cauliflower. Bring to a simmer. Turn off the heat and puree using a stick blender or traditional blender (you may have to work in batches and be sure to vent the top!)
- Puree until smooth and return to the pot. Taste and adjust with salt and pepper.
- Serve with a garnish of fresh cilantro and Crispy Chickpeas!
