1 tablespoon coconut oil, melted, plus 2 tablespoons, divided
kosher salt, to taste
freshly ground black pepper, to taste
1 small yellow onion, diced
1 jalapeño, diced
2 cloves garlic, minced
3 tablespoons red curry paste
14 oz coconut milk (415 mL)
4 cups vegetable broth (960 mL)
sliced scallion, for serving
chopped fresh cilantro, for serving
Lime wedge, for serving
Nutrition Info
Calories 1272
Fat 88g
Carbs 98g
Fiber 14g
Sugar 25g
Protein 15g
How to Make It
1. Step
Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
2. Step
In a medium bowl, toss the chickpeas with the curry powder, garlic powder, onion powder, coriander, turmeric, and salt until well-coated. Transfer the chickpeas to a small baking sheet and spread in an even layer.
3. Step
Roast for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
4. Step
Make the soup: Increase the oven temperature to 450˚F (220˚C).
5. Step
Add the cauliflower florets to a medium bowl with the tablespoon of melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
6. Step
Roast for 25 minutes, until browned and tender.
7. Step
Melt the remaining 2 tablespoons of coconut oil in a large pot over medium-high heat. Add the onion and jalapeño and cook until the onion begins to soften, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until toasted and fragrant.
8. Step
Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove the pot from the heat.
9. Step
Add the roasted cauliflower to a blender, pour in the broth, and carefully purée until smooth.
10. Step
Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro and serve with lime wedges.
