What should I make with that stock??

How about this?

In most of the country (though not here in Los Angeles) the days are getting chillier. How about warm up with this yummy Indian inspired soup...

Indian Spiced Cauliflower Soup

2 Tbs Coconut oil
6 cups cauliflower, cut up into florets
2 carrots, cut into a large dice
3 cloves garlic, diced
1 small onion, diced
1" pice of ginger, peeled and finely minced
1 bay leaf
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cardamom
1/2 tsp chili flakes
1 tsp curry powder
1 quart vegetable stock
1/2 lemon, juiced
1 tsp tamarind paste (if you don't have this/don't feel like buying it, you can use the other half of the lemon's juice)
sea salt

Melt the coconut oil into a soup pot over medium high heat. Add the cauliflower, carrots, garlic, onion, ginger and saute until the onion starts to soften. Add all spices and saute, stirring often to toast the spices. Add the stock and cover. Bring to a boil, then reduce the heat and simmer until cauliflower and carrots can be broken up with a wooden spoon, about 15-20 minutes. Remove from the heat and puree' the soup with an immersion blender (or in a conventional blender) until smooth. Be careful, it's hot. Add tamarind paste, the juice of half a lemon, and sea salt to taste.

Mmmm, spicy comforting goodness