Turmeric Roasted Cauliflower Soup
Ingredients
- 6heaping cups cauliflower florets
from 1-1/2 pound cauliflower cut into 1-inch florets
- 3garlic cloves
- 2 tbspolive oil
plus 1 teaspoon
- 1 tspturmeric
- 1 tspcumin
- ⅛ tspcrushed red pepper flakes
optional
- ½ tspkosher salt
- 1 mediumchopped onion
- 3 cvegetable broth
- ¼ cfull fat canned coconut milk
shaken well
- 2 tbspchopped cilantro
Directions
- 1
Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
- 2
Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
- 3
In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
- 4
Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
- 5
Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
- 6
Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.
Turmeric Roasted Cauliflower Soup
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About this Recipe
Craving a comforting, yet wholesome meal that nourishes from the inside out? This Turmeric Roasted Cauliflower Soup delivers a vibrant, flavorful experience that's both delicious and incredibly satisfying.
This recipe shines because it harnesses the power of roasting. By caramelizing the cauliflower and garlic before simmering, you unlock a depth of flavor that a simple boiled soup can't match. The warm spices like turmeric and cumin infuse every spoonful with an inviting aroma, making this far more than just another vegetable soup.
Prepare for a luxuriously creamy soup that doesn't rely on heavy cream, thanks to the addition of full-fat canned coconut milk. The turmeric lends a beautiful golden hue and an earthy warmth, perfectly balanced by the subtle pungency of roasted garlic and the gentle heat of optional red pepper flakes. You'll enjoy a naturally vegan and Whole30 friendly dish, offering a satisfying and healthy option for any meal. The smooth texture contrasts beautifully with a garnish of reserved, perfectly tender-crisp roasted cauliflower florets.
- To make it spicier, increase the crushed red pepper flakes to taste.
- For a richer herb flavor, you can stir in extra chopped cilantro just before serving.
- If you prefer a slightly thinner consistency, a splash of extra vegetable broth can be added at the end.
This Turmeric Roasted Cauliflower Soup makes a wonderful light lunch or a comforting starter for dinner. Serve it warm with a sprinkle of fresh cilantro and those beautiful reserved roasted cauliflower florets for an elegant touch.