Curried Cauliflower and Potato Soup with Coconut Milk

Preheat oven to 375°F (190°C). Cut the naan bread into 1-inch cubes, toss with 1 tablespoon of olive oil, and spread on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Set aside.

Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic and ginger and cook for another minute until fragrant.

Stir in the curry powder and turmeric powder and cook for 30 seconds, allowing the spices to bloom.

Add the cauliflower and potatoes to the pot and stir to coat with the spices.

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the cauliflower and potatoes are tender.

Remove the pot from the heat and stir in the coconut milk. Season with salt and pepper to taste.

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the soup to the pot.

Heat the soup gently if needed (avoid boiling after adding coconut milk).

Serve the soup hot, garnished with fresh cilantro (optional) and naan croutons.