Vegan Roasted Cauliflower And Curry Soup

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium bowl, mix together curry powder, garlic powder, onion powder, coriander, turmeric, and salt. Toss in the chickpeas until coated, then spread them on a small baking sheet.
3. Bake the chickpeas for 30 minutes, or until crispy. Remove from the oven and let cool.
4. Increase the oven temperature to 450°F (220°C).
5. In a medium bowl, combine cauliflower florets, melted coconut oil, salt, and pepper. Toss to coat, then transfer to a baking sheet.
6. Roast the cauliflower for 25 minutes, until browned and tender.
7. In a large pot, melt 2 tablespoons of coconut oil over medium-high heat. Add onion and jalapeño and cook until the onion begins to soften, about 2 minutes. Stir in garlic and cook for an additional 2 minutes.
8. Add curry paste to the pot and cook for 1 minute, stirring to dissolve. Pour in coconut milk and vegetable broth, and season with salt and pepper. Remove the pot from heat.
9. Transfer the roasted cauliflower to a blender, pour in the broth, and blend until smooth.
10. Ladle the soup into bowls. Top with crispy chickpeas, scallions, cilantro, and serve with lime wedges.
11. Enjoy!