Golden Healing Power Soup

• Heat olive oil in a large soup pot over medium heat. When oil is shimmering, add onion, garlic, cauliflower, cayenne, if using, and turmeric. Cook 10 minutes, or until fragrant.
• Add half of the coconut milk and 1 tsp of salt, bring to a simmer, and simmer until cauliflower softens, about 10 minutes.
• Transfer soup to a blender and blend to a creamy consistency. (I blend in my Vitamix on high speed for 1 minute.)
• Return to the soup pot over medium heat and gradually add more coconut milk until you reach your desired consistency. Simmer 3 to 5 more minutes.
• Add lemon juice and additional salt and black pepper to taste and serve garnished with the basil, chickpea croutons, roasted cauliflower and a swirl of coconut milk, if using.

Curried Chickpea Croutons:

• Preheat oven to 400º. Line a baking sheet with parchment paper. Drain and rinse chickpeas and pat dry with paper towels. In a medium bowl, combine chickpeas, curry paste or curry powder, olive oil, tamari and salt. Toss to coat. Spread in an even layer on prepared baking sheet and roast 30 minutes, stirring every 10 minutes, until the chickpeas look toasted.