Curry Roasted Cauliflower Soup



1 head cauliflower, chopped into florets

1 onion, sliced into thin rings

2 tablespoons coconut oil

1 ½ teaspoons curry powder

1 teaspoon kosher salt

3 cups vegetable broth


Preheat oven to 425 F

Toss the first five ingredients (all but the broth) in a roasting or baking pan. Roast for 25 minutes at 425 degrees F.

Add vegetable broth and three cups of your roasted vegetables to the blender, using speed six if you have that many speeds.  Blend until smooth.  Pour 1 cup of soup into each serving bowl and top with about ½ cup remaining roasted vegetables.