Easy, delicious and makes alot to eat now or freeze for later. Enjoy!

Ingredients
2 tbs olive oil
4 cloves garlic, minced
1 small onion, chopped
1 tsp ground pepper
1 tsp salt
1 tsp coriander
1 tsp tumeric
1 tsp garam masala
1 tsp red pepper flakes
1 tsp cayenne pepper
2 tbs curry powder
6 cups vegetable broth (no salt)
1 cup lite coconut milk
1 large cauliflower, cut into big chunks (you can use the whole cauliflower, it is completely edible)
2 carrots, sliced
2 medium yukon gold potatoes, peeled and diced

Saute garlic and onion in olive oil until soft. Stir in spices until mixture is coated. Add vegetable broth and coconut milk. Stir. Add veggies. Bring to a full boil. Cover and simmer for 45 minutes or until veggies are soft. Stirring occasionally. Let soup cool slightly. Transfer to a blender. Puree. Be careful when blending hot foods, the lid will shoot off of the blender. Once soup is blended. Transfer back to pot. Stir. Ladle into bowls. Serve with a crusty bread. As with any soup, it is much tastier the next day, once it has set over night.

looks yummy - we're having a wet cold winter so this could do the tricK!