Curried Cauliflower Soup

Heat a generous amount of oil in a stovetop pot. Add diced onions and sea salt and sauté until brown. Add diced carrots and sauté until soft (about 5 minutes). Add remaining ingredients (cauliflower, veggie broth, red lentils, garlic powder, curry powder, cumin). Bring the mixture to a boil, then simmer with the lid half on the pot for about 25 minutes or until the cauliflower is soft. Transfer the mixture to a blender (an immersion blender can also be used) and puree until smooth. Add the soup back to the pot, taste and adjust seasonings as needed, and cook for another 5 minutes. Stir through the fresh spinach and serve! Optionally, serve with coconut yogurt and additional spices.