6 Servings

1 large head of cauliflower, broken into small florets, stems chopped
2 tbsp coconut oil, divided
1 medium onion, diced
2 tbsp curry
½ tsp cinnamon
½ tsp nutmeg
1 tsp lemon zest
4 cups bone broth or unsalted vegetable broth or water
1 can unsweetened coconut milk
pinch of sea salt
pepper to taste
juice of ½ lemon
1 tbsp chopped fresh mint

Preheat oven to 400º F. Toss the cauliflower with 1 tablespoon coconut oil. Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.

In a large pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and cook, until the onion is turning translucent, about 3-5 minutes. Add curry, cinnamon, nutmeg and lemon zest and stir to incorporate.

Add all of the roasted cauliflower stems and half of the florets to the pot. Add the bone broth and coconut milk. Bring the mixture to a gentle simmer, stirring occasionally for 10 minutes to meld the flavors. Remove the pot from the heat.

Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. Stir in a pinch of salt and pepper to taste. Add lemon juice. Ladle the soup into 4 bowls. Top each with 1/4 of the cauliflower florets, a sprinkle of mint. Serve immediately.

Per serving:
Cal: 206.7 P: 11.4 F: 12.9 Cb: 11