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