Curry Roasted Cauliflower Soup

• 1 head Cauliflower
• 4 Tablespoons Olive Oil, Divided
• 1 whole Onion, Diced
• 2 cloves Garlic, Minced
• 1 piece Ginger, 1 Inch Long, Peeled And Grated
• 2 Tablespoons Curry Powder
• 2 cups Vegetable Stock
• 1 cup Milk
• Salt And Pepper, to taste
• Chopped Cashews, For Garnish

1. Preheat oven to 425F. Toss cauliflower florets with 2 tablespoons of oil on a baking sheet. Roast for 30 minutes or until browned.
2. Meanwhile, saute onions in remaining 2 tablespoons of oil in a soup pot. When onions are soft, add garlic and ginger and saute until soft, about 2 minutes. Add curry powder and cook, stirring, for 1 minute. Add stock, milk, and roasted cauliflower. Bring to a boil, then simmer for about 10 minutes. Blend (use an immersion blender or do small batches in a regular blender). Salt and pepper to taste. Serve topped with cashews.

cauliflower, olive oil, onion, garlic, ginger, curry, vegetable stock, milk, salt, cashews

Taken from tastykitchen.com/recipes/soups/curry-roasted-cauliflower-soup/ (may not work)