Ingredients:

  • 1 medium head cauliflower, cut into florets (approx. 900g)
  • 2 large Yukon Gold potatoes, peeled and cubed (approx. 340g)
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 medium yellow onion, diced (approx. 140g)
  • 3 cloves garlic, minced (15g)
  • 1 tbsp fresh ginger, grated (15g)
  • 2 tbsp olive oil
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • ½ tsp garam masala
  • 4 cups vegetable broth (950ml)
  • 1 can full-fat coconut milk (400ml)
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss cauliflower florets and potato cubes on a large baking sheet with 3 tbsp olive oil, salt, and pepper.
  3. Spread vegetables in a single layer and roast for 25–30 minutes, tossing halfway through, until cauliflower edges are mahogany-colored and potatoes are fork-tender.
  4. Heat 2 tbsp olive oil in a Dutch oven over medium heat and sauté diced onion for 5–7 minutes until translucent.
  5. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
  6. Add curry powder, turmeric, and garam masala to the pot, stirring briefly to bloom the spices in the oil.
  7. Add the roasted cauliflower and potatoes to the pot along with the vegetable broth.
  8. Simmer the mixture until vegetables are fully softened, then stir in the full-fat coconut milk and lemon juice.
  9. Use an immersion blender to blend the soup until smooth and velvety.