Coconut Cauliflower Soup with Ginger Turmeric
Makes around 6 servings | Prep Time 20 minutes | Cook Time 35 minutes
Roasting cauliflower brings out the vegetable’s natural sweetness and creates a beautiful golden brown color that delights the eyes as much as the taste buds. Add Thai coconut and the taste is divine!
Instructions
Position a rack in the middle of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper.
Put the cauliflower, 2 tablespoons of the olive oil, 1⁄4 teaspoon of the turmeric, 1⁄2 teaspoon salt, and the pepper in a large bowl and toss until the cau- liflower is evenly coated. Transfer to the prepared baking sheet and spread in an even layer. Bake for 20 to 25 minutes, or until golden and tender.
Meanwhile, heat the remaining tablespoon
of olive oil in a soup pot over medium heat, then add the onion, a pinch of salt, and the remaining 1⁄4 teaspoon turmeric and sauté until translucent, about 3 minutes. Add the garlic, carrots, celery, and 1⁄2 teaspoon salt and sauté until the vegetables begin to turn golden, about 10 minutes. Add the chili paste and stir until the vegetables are coated. Pour in 1⁄2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.
Pour one-third of the remaining broth into a blender, add the ginger and one-third of the sautéed vegetables and cauliflower, and blend until smooth, adding more broth as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in 1⁄4 teaspoon salt and the lime juice. Serve garnished with the cilantro, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
COOK’S NOTE: Don’t forget to taste. You may want to add an extra spritz of lime juice or a pinch of salt.
Reprinted with permission from Clean Soups by Rebecca Katz
Ingredients
21⁄2 to 3 pounds cauliflower, cut into 11⁄2-inch florets
3 tablespoons extra-virgin olive oil
1⁄2 teaspoon ground turmeric Sea salt
1⁄4 teaspoon freshly ground black pepper
1 yellow onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped 2 stalks celery, chopped
2 teaspoons Thai red chili paste
6 cups Thai Coconut Broth (page 36), plus more if needed
2 teaspoons grated fresh ginger
1 tablespoon freshly squeezed lime juice, plus more if needed
1 tablespoon finely chopped fresh mint or cilantro, for garnish