Curry Roasted Cauliflower Soup

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Place the cauliflower florets (about 1-1 1/2 lbs) and quartered onion on the parchment-lined baking sheet. Drizzle with avocado oil (or spray avocado oil spray), then season with 2 tsp of curry powder and some salt and pepper. Toss so the cauliflower is evenly coated and seasoned.
3. Roast in the oven for 30 minutes or until golden and tender, tossing halfway through. Add the 2 garlic cloves to the baking sheet for the last 10 minutes.
4. When the cauliflower is finished roasting, set aside 1/3 cup of the roasted florets to use for garnish.
5. Pour 3-4 cups of broth (start with 3 cups and you can add more later if you prefer it thinner) into a stock pot, and add 1/2 cup coconut milk, 1 tsp turmeric, and season with salt and pepper. Bring to a boil, then reduce to a simmer.
6. Add roasted cauliflower, onion, and garlic to the pot. Using an immersion blender, blend the soup until it's silky smooth. Alternatively, you can also add everything into a blender in small batches and blend until smooth.
7. Season if needed with salt and pepper and add broth if you’d like to thin it out.
8. Pour soup into bowls. Garnish each bowl with the remaining roasted cauliflower, a swirl of coconut milk, and a sprinkle of chopped parsley. Enjoy!