Turmeric Samosa Soup

Makes about 9 cups. Serves 6. 

We took the concept of a delicious Indian Samosa (so flavorful and comforting!) and turned it into a golden vegetarian soup. The pita chips add a greet crunch like the crispy edges of a samosa. This recipe is also wonderful with our Comfort Curry blend - just omit the ginger cumin and replace the turmeric with 4 teaspoons Comfort Curry.

1 head cauliflower, florets and stem 
2 tablespoons canola oil 
3 teaspoons Curio’s Sri Lankan turmeric 
1 small yellow onion, cut in half 
3 tablespoons butter 
1 teaspoon ground ginger 
1 teaspoon ground cumin 
1 rib celery, minced 
1 tablespoon minced garlic 
2 medium Yukon Gold potatoes, cut into 1/4-inch cubes 
1/4 cup frozen green peas 
1/4 cup minced fresh parsley 
1 tablespoon fresh lemon juice 
Kosher salt & black pepper 
Pita chips, chile flakes and Greek yogurt, for serving 

Preheat the oven to 400˚ F. 

Peel and mince the cauliflower stem. Slice half the onion in thin crescents, dice the other half.

Working in a large mixing bowl, toss the sliced onion and cauliflower florets with 2 teaspoons of the turmeric (or 2 tsp Comfort Curry) and a big pinch of salt. Drizzle with the oil and toss again to coat. Transfer the mixture to a rimmed baking sheet. Roast for 20 –25 minutes, stirring once, until the cauliflower is tender and has golden brown edges. Set aside. 
Melt the butter in a large soup pot set over medium-high heat. Add the diced onion, celery, garlic, cauliflower stem plus a teaspoon of salt. Reduce the heat to medium and sauté until the vegetables are translucent and tender, about 10 minutes. Add the ginger, cumin and remaining turmeric (or remaining 2 tsp Comfort Curry), cook for another minute, stirring. Add 5 cups of water and the potatoes to the pan and increase the heat to medium-high. 

Bring to a boil, then reduce heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Scoop out about 1½ cups of the potatoes & set aside.

Add three-quarters of the roasted cauliflower to the pot. Purée the soup using an emulsion blender. Add the reserved potatoes and cauliflower, peas, parsley & black pepper. Let the vegetables warm for a few minutes; stir in the lemon juice. Taste. Adjust seasoning, if needed. Serve topped with yogurt, pita chips & a sprinkling of chile flakes.