Roasted Cauliflower Curry Soup

This was a simple creation that I made to use up a head of cauliflower that had been siting in my fridge for a few days. If you like the deep flavours of curry as much as I do you will love this soup.
As a naturopath I appreciate the anti-inflammatory effects of this soup - you get the double benefits of using 'cruciferous' veggies (cauliflower, brussel sprouts) which are amazing at balancing your estrogen levels and helping the liver detoxify, and the antioxidant and anti-inflammatory effects of the turmeric.

Ingredients:
-1 head of cauliflower
-1 onion, chopped
-2 garlic cloves, crushed
-2 carrots, chopped
-1 liter Broth (chicken, vegetable or just water)
-Olive oil
-Sea Salt & Pepper to taste
-1-2 TBSP curry (depending how spicy you like it)
-1 TBSP turmeric
-optional: brussel sprouts for garnish

Turn on your oven to 425. Separate your cauliflower into large florets. Drizzle with olive oil, sprinkle with turmeric and salt and give them a toss. On a separate pan place your cleaned brussel sprouts and toss them with olive oil and some salt. Place both pans into the oven.

Remove the cauliflower after 15-20 min- it should be slightly firm still, not cooked all the way through (leave the brussels in the oven for 40 min to fully roast them). Place the cauliflower into a food processor and pulse to 'rice' the cauliflower (it should have the look of rice when you are done). Set aside.

In a pan on medium-high heat add 1-2 TBSP olive oil, curry, salt, onion, garlic and carrots. Sautee until soft. Add your liquid and continue cooking for 15 min (you can add less or more liquid depending how you like your soup. You can now either puree this mixture or leave it as is. Add your cauliflower back in. Serve into bowls with a few roasted brussels on top, and a splash of hot sauce!