Curried Cauliflower Potato Soup

From Jeanette's Healthy Living

2 tablespoons olive oil

2 carrots, chopped

2 celery stalks, chopped

1 onion, chopped

3 cloves garlic, minced

2 teaspoons fresh ginger, minced

1 teaspoon curry powder

½ teaspoon turmeric

1 head cauliflower, cut up

1 russet potato, cut into ½” pieces

2 carrots, chopped

2 celery stalks, chopped

6 cups vegetable stock

Roasted Red Pepper Puree, for garnish

Heat oil in a large stock pot. Add carrots, celery, onion, garlic, ginger, curry powder and turmeric. Saute for 3-4 minutes until onion is translucent and curry is fragrant.  Add cauliflower, potato, carrots, celery and stock.  Bring to a boil, then reduce heat and cook covered, on low heat for 20-25 minutes until vegetables are soft.

Blend in a blender or use a stick blender to puree soup.