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NEXT MAIN MENU PREVIOUS Roasted Cauliflower Curry Soup I’ve been craving a rich, creamy soup as winter begins to lift a little and this one fits the bill. Luscious, fragrant and flavorful, this is a filling and satisfying soup, perfect for a light meal in itself or with a little bread and salad on the side.   Roasted Cauliflower Curry Soup 1 cauliflower, cut into florets (about five cups) 1 ½ cups Yukon potatoes, skinned and diced 1 yellow onion, diced 2 carrots, cut into ½-inch coins 3 – 4 cloves garlic, minced or pressed 1 - 2 tablespoons fresh ginger, minced 1 tablespoon neutral oil (I used melted refined coconut oil) 1 tablespoon tamari 4 cups low-sodium vegetable stock 14 oz. lite coconut milk 1 tablespoon curry powder 1 teaspoon ground cumin ½ cup raw cashews, soaked for one hour and drained* ½ tablespoon fresh lemon juice Salt and pepper to taste Minced herbs or toasted cashews (optional) Preheat the oven to 400 degrees. Fit a piece of parchment paper to a baking sheet or shallow roasting pan. In a large bowl, combine your veggies up to the ginger. Mix with the oil and  tamari, stirring until all veggies are covered. Spread flat on your baking sheet and cook for 18 minutes, then mix around with a spatula and cook for 15 more minutes. Meanwhile, blend the vegetable stock, coconut milk, curry powder, cumin and cashews together until smooth. Pour into a large pot along with the roasted veggies and cook over medium heat for seven minutes. Using an immersion blender or blending in batches, blend the soup until smooth. Turn off the heat and add the lemon juice. Taste for additional salt or pepper. Ladle into bowls and sprinkle with minced herbs or toasted cashews. * If you have a high-speed blender, you don’t have a need to soak your cashews. © 2013-2017, Vegan Street