Roasted Cauliflower Soup with Coconut and Turmeric

• Gluten free
• Paleo

• Produce

  • 2 Carrots, medium
  • 2 1/2 lbs Cauliflower
  • 2 stalks Celery
  • 1 small handful Cilantro, leaves
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1/2 Lime, juicy
  • 1 Yellow onion, medium

• Canned Goods

  • 4 cups Chicken broth, low-sodium
  • 1 (15-ounce can Coconut milk, full-fat

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 2 tsp Thai red chili paste
  • 3/4 tsp Turmeric, ground

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on abeautifulplate.com

Ingredients

• 2.5 to 3 lbs cauliflower, (roughly 2 small heads) cut into medium florets
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon ground turmeric
• kosher salt
• freshly ground black pepper
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 2 teaspoons Thai red chili paste
• 4 cups low-sodium chicken broth, plus more if needed
• 1 (15-ounce) can full-fat coconut milk
• 1 tablespoon grated fresh ginger
• 1/2 juicy lime, plus more if needed
• small handful cilantro leaves, finely chopped

Directions

• Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, 1/2 teaspoon ground turmeric, 1/2 teaspoon kosher salt, and ground pepper. Roast for 20 to 25 minutes, flipping the florets halfway through, or until tender and caramelized. Meanwhile in a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, remaining 1/4 teaspoon turmeric, and a pinch of salt, and sauté, stirring occasionally, for 3 to 4 minutes or until softened and slightly translucent. Add the garlic, carrots, and celery, and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are lightly caramelized. Add the Thai chili paste and stir until the vegetables are evenly coated. Pour in 3/4 cup chicken broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until the liquid is reduced by half. Add the remaining chicken broth, grated ginger, and the roasted cauliflower to the pot. Bring to a boil, reduce to heat to a low and simmer the soup for 10 to 15 minutes, or until the vegetables are very tender. Carefully transfer the soup in batches to a blender (Vitamix or other high-power blenders will produce ultra-creamy textures, but a regular blender will also work) and puree until smooth - adding additional broth if necessary. Transfer the soup back to the soup pot, place over low heat, and whisk in the coconut milk. Stir in the lime juice and season to taste with salt and pepper. Serve hot and garnish with cilantro as desired (tip: I reserved one small floret of roasted cauliflower as a garnish, but this is optional!).