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Roasted Cauliflower Soup With Coconut And Turmeric

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This creamy roasted cauliflower soup is infused with coconut milk, turmeric, and ginger for a rich and warming flavor. Roasting the cauliflower adds depth, while Thai chili paste and lime juice give it a spicy, zesty finish. It’s comforting, nourishing, and naturally gluten-free.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop, Roasting
  • Cuisine: Fusion
  • Diet: Gluten Free

Ingredients

  • 2½ to 3 pounds cauliflower (about 2 small heads), cut into medium florets
  • 3 tablespoons extra virgin olive oil
  • ¾ teaspoon ground turmeric, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 teaspoons Thai roasted red chili paste
  • 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian/vegan version)
  • 1 (15-ounce) can full-fat coconut milk
  • 1 tablespoon fresh ginger, peeled and grated
  • Juice of ½ lime (plus more to taste)
  • Small handful of fresh cilantro leaves, finely chopped (for garnish)

Instructions

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Toss cauliflower with 2 tablespoons olive oil, ½ teaspoon turmeric, salt, and pepper. Roast for 20–25 minutes until golden and tender, flipping halfway. Reserve a few florets for garnish if desired.
  3. In a soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion, remaining ¼ teaspoon turmeric, and a pinch of salt. Cook for 3–4 minutes until softened.
  4. Stir in garlic, carrots, and celery. Cook for 10–12 minutes until softened and lightly caramelized.
  5. Add Thai chili paste and stir to coat vegetables.
  6. Deglaze with ¾ cup broth, scraping up any bits from the bottom. Let reduce slightly for 1–2 minutes.
  7. Add remaining broth, roasted cauliflower (reserving garnish portion), and ginger. Bring to a boil, then simmer uncovered for 10–15 minutes until very soft.
  8. Turn off heat and carefully blend soup in batches until smooth. Add more broth to adjust consistency if needed.
  9. Return blended soup to the pot over low heat. Stir in coconut milk and whisk until fully combined.
  10. Add lime juice and season to taste with additional salt, pepper, or lime juice.
  11. Serve hot, garnished with cilantro and reserved roasted cauliflower.

Notes

  • Use vegetable broth to make it fully vegan.
  • For less heat, reduce or omit Thai chili paste.
  • Roast carrots and celery with cauliflower for deeper flavor.
  • Add white beans for extra protein and a heartier soup.
  • Lemon juice can be used in place of lime for sharper acidity.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-cauliflower-soup-with-coconut-and-turmeric/