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roasted cauliflower and curry soup recipe by tasty


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Servings: 4


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Step 1

Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).

Step 2

In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.

Step 3

Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.

Step 4

Make the soup: Increase the oven temperature to 450˚F (220˚C).

Step 5

Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.

Step 6

Roast for 25 minutes, until browned and tender.

Step 7

Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.

Step 8

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 from the heat.

Step 9

Add the roasted cauliflower to a blender with the broth and puree until smooth.

Step 10

Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.

Step 11


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