Creamy Cauliflower & Carrot Soup

Hearty, filling soup blended with an immersion blender for best results.

Ingredients:

1 Medium head cauliflower (3+ lbs)
1 lb Carrots (fresh are best)
½ lb Bacon, cooked; reserve grease
14 oz Can of diced tomatoes
13.5 oz Can of coconut milk (sugar free)
3 tsp Curry powder
2 tsp Powdered ginger
1 tsp Gram Masala powder
2 tsp Red chili powder (or less)
32 oz Chicken stock (or low sodium broth)
1 tsp Kosher or pink salt; black pepper to taste
Green onion slices or chopped chives for garnish

Directions:

Clean cauli and cut off of stalk. Steam and cook until fork-tender.  Cook bacon until crispy and crumble. Reserve bacon grease to combine with all other ingredients and blend with immersion blender. Heat to desired temp or thickness.  Add bacon crumbles, chopped green onion or chopped chives to taste.

Alternate Add-ins:

Parmesan cheese crisps or croutons