Ingredients
1 head cauliflower, cut in florets
5 sprays olive oil
1 med onion diced
3 carrots peeled and diced small
1 cup finely diced celery
1 tsp curry powder
1/4 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp cinnamon
6 cups vegetable broth
Preparation
Preheat oven to 400 degrees adn line a baking sheet with parchment 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.
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).
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.
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. Gently reheat the soup over low heat. you may want to add a little lemon and/or a little more salt.
