Experiments in Paleo: Cauliflower Curry Soup

A couple of weeks ago I was the sickest I've been with stomach issues since moving to India, and I've found that I feel better when I cut out certain foods. For the last few months I was a little lax sticking to paleo (read: too lazy to cook something separate for myself); however, I still managed to follow the gist of it, mostly. I was never on the hardcore paleo bandwagon, I just can't bring myself to cut out dairy, and I really don't understand why I should as long as the products I'm eating are not overly processed. Did our ancestors not have cows to milk? I'm pretty sure Indians have had yogurt since the beginning of time. Also, cheese. The main takeaway on dairy for me is that I'm choosing fresh cheeses rather than mass produced, processed cheeses that seem to stay "fresh" regardless of how long they sit in the fridge. I continue to steer clear of sugars (pretty easy for me considering how sickly sweet I find most Indian desserts), but I did allow some of the grains I so love back in my life. I even ate pasta one day and it was glorious. However, instead of slipping back into old habits, I maintained a healthier relationship with them, and instead of having the ever-present Basmati rice on a daily basis, I chose gluten-free parathas or rotis instead. I did allow myself some toast or crackers with tea or a sandwich on occasion, but bread is no longer part of my daily diet. In an effort to get back on the paleo wagon properly, I am kicking February off with another cauliflower creation.

I found this recipe for "Easy Curried Cauliflower Soup" on the All Recipes app last month when my friend was in town visiting. We gave it a shot with a few modifications and it turned out delicious. As winter is ending, but there's still a bit of chill in the air, I thought I'd make this for dinner tonight before it gets too hot to properly enjoy.

Cauliflower Curry Soup

1 tbsp ghee
1 red or yellow capsicum/bell pepper
1 red onion
3 carrots
garlic cloves (to taste)
1 head of cauliflower
32 fl. oz. vegetable broth or chicken stock
~2 tbsp yellow curry powder (or to taste)
~1 tsp cayenne pepper (to taste)
Salt and ground black pepper (to taste)
Cream/sour cream/yogurt (to taste)
Parsley/cilantro (to garnish)