Roasted Cauliflower Soup

  • 1 tbsp olive oil

    1 red or yellow onion, chopped

    2 tbsp ginger, chopped (1” knob)

    5 cups carrots, peeled and chopped (about 7-9 carrots, depending on size)

    • Roast carrots at 350˚ F for 30 minutes with salt, pepper, and garlic powder

    16 ounces vegetable broth

    1 tsp ground turmeric

    Salt & Pepper

    1 can coconut milk, 13.6 ounces

Get cooking:

  1. Roast carrots at 350˚ F for 30 minutes

  2. In a large high-sided sauté pan over medium heat, heat up 1 tbsp oil.

  3. Add onion and stir frequently for 5-6 minutes, or until onions have softened.

  4. Add ginger and garlic, and stir frequently for another 2 minutes.

  5. Add carrots, broth, turmeric, salt, pepper, and white pepper and stir

  6. Lower heat, cover, and let simmer for 25-30 minutes, stirring occasionally.

  7. Use an immersion blender to blend until smooth – it may still look a little bumpy and that’s okay, just make sure you’ve removed all the big lumps.

  8. Stir in coconut milk, serve and enjoy!