Curried Cauliflower Soup

Fall is one of my favorite times of year. You can finally turn on the oven without feeling like you’re cooking in a sweat shop.  Instead of baking tons of cookies to fill this urge and take advantage of the cooler weather I opt for trying new, relatively easy  recipes. Here’s a fairly simple tasty soup that’ll hit the spot on a cool fall evening.

3 1/2 cups almond milk

3 tsp Simply Organic Curry Powder or more to taste

2-3 Tbsp.Organic Extra Virgin Olive Oil  , divided

1 cup chopped yellow onion

3 cloves garlic, chopped

5 cups cauliflower florets (roast 1/2 or all for a nuttier flavor)

Salt and Pepper to taste

Preheat oven to 400 degrees

Spread cauliflower on a Cookie Sheet. (I roast all the cauliflower and then some because my love it by itself) Drizzle and toss with 2 Tbsp. Olive oil. Roast for 30 minutes until light browned.

  Meanwhile, heat 1 Tbsp. Olive oil in a large pot over medium heat. Add onion and garlic and cook. Stir occasionally until soft, about 10 minutes.

Add raw cauliflower (if you only roasted 1/2), curry powder, and milk. Cover and simmer about 20-30 minutes or until tender.

Add roasted cauliflower and simmer another 10 minutes.

Taste and adjust seasoning to your liking

Purée in a Ninja Professional Blender  in batches, or use a Cuisinart Hand Blender directly in the Chili Pot

Serve and enjoy! Take your fall passion to the next level and serve in these adorable Pumpkin Soup Bowls