Looking to increase the amount of veggies in your diet, then this is the soup for you! Both cauliflower and kale are packed with vitamin K (important for bone health and blood clotting). Kale is also high in lutein known for its importance for eye health. The addition of turmeric and ginger play important roles in combating inflammation and indigestion.

1-2 tsp curry powder or curry paste of your choice

2 tsp turmeric powder or 1-inch fresh grated turmeric

1 tsp cumin powder

½ tsp black pepper

1/8 tsp cayenne pepper or more

2 Tbsp coconut oil or butter

1 small onion chopped

2 garlic cloves, minced

1-2 inch fresh ginger, peeled and grated

1 medium head cauliflower, rough chopped

3 carrots, diced

3 cups broth

2 cups Kale

1 can full fat coconut milk

Salt to taste

Garnish: Cilantro and Lime wedges

Preparation: -Combine first 5 ingredients into a small bowl and set aside. -Heat fat of your choice in a large soup pot and sauté onions until translucent. -While onions are cooking, roughly chop cauliflower in a food processor or blender into rice-like pieces. It is ok if pieces are of different sizes. -Add garlic, ginger, and spices and cook for 30 seconds. If pan starts to stick de-glaze with broth. -Add cauliflower and chopped carrots and toss with spices. -Add broth, bring to a boil then turn down to a simmer, cover and cook until veggies are tender, about 10-15 minutes. -Add coconut milk and kale. Continue to simmer until kale is tender, season with salt as needed. -Garnish with fresh cilantro and lime wedges!