Curried Cauliflower And Chickpea Soup

Curried Cauliflower And Chickpea Soup
Serves 4-6

2 TBS coconut oil
1 large yellow onion, finely chopped
4 cloves of garlic, minced
1 large head of cauliflower, chopped into florets (about 2 lbs)
1 15 oz can organic chickpeas, drained and rinsed
3 tsp good quality curry powder + additional for more heat
1 tsp ground cumin
2 tsp fresh ginger, minced
1 can rotel tomatoes
4 cups vegetable stock
1 can coconut milk
salt and pepper to taste

Garnish: Cilantro, crushed red pepper flakes, and a squeeze of fresh lime juice

1. Heat a large soup pot over medium heat with the coconut oil. Add the onion and sauté for about 5 minutes. Add the garlic, ginger, cumin and curry powder and cook for about 1 more minute stirring often. Add the cauliflower, chickpeas, veggie stock and a few healthy dashes of salt. Bring to a boil. Reduce heat to a simmer and cook for about 30 minutes.

2. Using an immersion blender puree the soup (You can do this in batches with a regular blender as well) until smooth.

3. Stir in the coconut milk. Season to taste with salt, pepper, and crushed red pepper flakes

4. Serve warm with plenty of chopped cilantro.