Curry Chickpea and Cauliflower Soup

Ingredients

1/2 Head Cauliflower

2 Bags of A Dozen Cousins Curry Chickpeas

2-3 Cans of Coconut Milk

Juice 1 Lime

1/2 Tsp Cayenne

1/2 Tsp Turmeric

1/2 Yellow Onion

3 Garlic Cloves

1/2 Inch Knob of Ginger

1 Tbsp Curry Paste (whatever is your favorite)

Chopped Fresh Cilantro For Garnish

Preparation

This soup is warm and filling, but so easy to make. The Curry Chickpeas from A Dozen Cousins add so much great flavor without any hassle.

1. Preheat oven to 400. Toss the cauliflower, onion and garlic in a little olive oil and roast until soft ~30 minutes.

2. Place the roasted veggies in a blender along with 1 bag of chickpeas, turmeric, ginger, cayenne, and 1 can of coconut milk. Blend for 2 minutes or until smooth.

3. Transfer to a medium sized pot and add coconut milk until desired consistency. Add second bag of chickpeas and simmer for 20 minutes with the lid on.

4. Add lime juice, and season to taste with salt.

5. Serve with fresh cilantro.