Roasted Cauliflower Curry Soup

Ingredients:

2½ to 3 lbs cauliflower, about 2 small heads cut into medium florets

3 tablespoons extra virgin olive oil

¾ teaspoon ground turmeric

½ tsp sea salt, plus more to taste

freshly ground black pepper, to taste

1 medium yellow onion, diced

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 stalks celery, diced

2 teaspoons coconut aminos 

1 quart (4 cups) HALE Bone Broth, plus more if needed

1 (15 oz) can full-fat coconut milk

1 tablespoon freshly grated ginger

½ juice of a lemon 

Instructions:

Preheat oven to 425°F. In a large mixing bowl, toss the cauliflower with 2 tablespoons extra virgin olive oil, ½ teaspoon ground turmeric, ½ teaspoon sea salt, and freshly ground black pepper. Roast for 20 to 25 minutes, flipping halfway through, or until tender and caramelized.

In a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion, remaining ¼ teaspoon turmeric, and a pinch of salt, and sauté, stirring occasionally, for 3 to 4 minutes or until softened and slightly translucent. Add the garlic, carrots, and celery, and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are lightly caramelized. Add the coconut  aminos and stir until the vegetables are evenly coated. Pour in ¾ cup Hale bone broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until the liquid is reduced by half. Add the remaining broth, grated ginger, and the roasted cauliflower to the pot. Bring to a boil, reduce heat to low and simmer for 10 to 15 minutes, or until the vegetables are very tender.

Serve and enjoy!