The cauliflower in this soup helps to make this a nice, substantial soup while still being low in calories. Plus the recipe is both Paleo and vegan!
INGREDIENTS:
5-6 cups of cauliflower florets (about 3-4 cups when "riced'). See notes.
2- 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder)
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2-3 tbsp olive oil for roasting
3/4 cup red onion chopped
1 tsp minced garlic
2 tsp olive oil or avocado oil
8 kale leaves with stems removed and chopped
2 cups (5oz) chopped carrots
4 cups broth (vegetable or chicken if not vegan)
1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
1/2 tsp red pepper or chili flakes (use less if you don't want as spicy)
1/2 tsp black pepper
salt to taste after cooking