Curry Cauliflower Soup

• 1 head cauliflower, cut into florets
• 3 tablespoons extra-virgin olive oil
• Sea salt
• 1 cup finely diced yellow onion
• 2 carrots, peeled and diced small
• 1 cup finely diced celery
• 1 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 6 cups Magic Mineral Broth (page 54)
• Apricot Pear Chutney (page 175), for garnish

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

cauliflower, extravirgin olive oil, salt, yellow onion, carrots, celery, curry powder, ground cumin, ground coriander, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/curry-cauliflower-soup-379203 (may not work)