Vegan Cauliflower Curry Soup

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 packed cup (160g) finely diced red onion

1 ½ inch knob peeled and minced fresh ginger (12g) (this adds lots of flavor, so don't be shy)

5 large cloves garlic, minced (15g)

1 tablespoon yellow curry powder (I used my homemade blend)

½ teaspoon garam masala (optional)

2 cups (480g) water

1 ¼ cups (250g) canned "lite" coconut milk, shaken well (I use and recommend the Thai Kitchen brand, always creamy and NOT watery like other brands and do not recommend other milks, they are not creamy enough)

¼ cup (60g) tomato paste

1 pound bag frozen cauliflower florets (454g or 16oz)

1 teaspoon salt

1 cup (100g) frozen chopped spinach (SEE NOTE)

toasted slivered almonds & lemon juice for serving (optional)

subheading: NOTE:

As noted, I used frozen chopped spinach, which in that case it is a LOT of spinach that is frozen to fill up a cup. If you use fresh, you will need much more. I find frozen easier.

Directions at thevegan8.com

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