Tandoori Roasted Cauliflower Soup

1. Preheat oven to 450 degrees F, and line baking sheet with parchment paper.
2. Place cauliflower in large bowl an coat with nonstick spray.
3. Add curry powder and salt to bowl and toss.
4. Spread cauliflower on prepared pan and roast, stirring once half way through, about 30 minutes.
5. While cauliflower roasts, heat coconut oil in large soup pot.
6. Add onion and remaining salt. Cook, stirring often, until slightly softened (about 5 minutes).
7. Add garlic, ginger, mustard, cumin seeds and remaining curry powder.
8. Cook, stirring frequently, about 1 minute.
9. Add remaining cauliflower florets and broth to pot, and increase heat to high to bring to a boil.
10. Reduce heat to medium-low, simmer (uncovered), until cauliflower is very soft, or about 15-20 minutes.
11. Using an immersion blender, puree soup in pot.*
12. Stir in tomatoes and green beans.
13. Cook, uncovered, until green beans are tender, or about 5-7 minutes.
14. Stir in lime juice, collagen and roasted cauliflower, and sprinkle with Daily Turmeric Tonic and basil.

*If using countertop blender, puree in batches.