Directions

1. Preheat the oven to 400˚ F.
2. Peel and mince the cauliflower stem. Slice half the onion in thin crescents, dice the other half.

3. Working in a large mixing bowl, toss the sliced onion and cauliflower florets with 2 teaspoons of the turmeric (or 2 teaspoons 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.

4. Melt the butter in a large soup pot set over medium-high heat. Add the diced onion, celery, garlic, and 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 teaspoons Comfort Curry), and cook for another minute, stirring. Add 5 cups of water and the potatoes to the pan and increase the heat to medium-high.

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