Curried cauliflower bisque

1 tbsp coconut oil

1 onion, diced

1 cup chopped celery

3 carrots, diced

1 tsp S&B brand curry powder

1 tbsp minced garlic

Salt/pepper to taste

1 tbsp ground cinnamon

1/2 tsp allspice

1 tsp ground turmeric

2 heads cauliflower, cut into florets/chunks

1 pound dried red lentils

3 32 oz containers Pacific brand vegetable broth

2 13.5 oz cans coconut milk

6 cups water

In a large soup pot, on medium high, heat coconut oil, onion, carrots and celery until softened. Add red lentils, garlic and dried spices, stirring often until lightly toasted. Add vegetable broth, water and cauliflower. Bring to a boil, reduce heat and simmer until cauliflower and lentils are soft enough to blend. Taste and adjust spices. Reduce for ~30-60 minutes to desired thickness. Blend with an immersion blender. Add coconut milk, reduce further if desired, serve hot.