Golden Coconut Cauliflower Soup (Printable Version)

Velvety cauliflower and coconut soup spiced with turmeric, cumin, and coriander for a warming, nourishing bowl.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, peeled and grated

→ Liquids

06 - 1 (14 oz) can full-fat coconut milk
07 - 3 cups vegetable broth
08 - 1 tablespoon olive oil

→ Spices

09 - 1 teaspoon ground turmeric
10 - 1 teaspoon ground cumin
11 - ½ teaspoon ground coriander
12 - ¼ teaspoon cayenne pepper (optional)
13 - Salt and black pepper to taste

→ Garnish (optional)

14 - Fresh cilantro, chopped
15 - Toasted coconut flakes
16 - Lime wedges

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5 minutes until softened and fragrant.
02 - Stir in garlic and ginger; cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add cauliflower florets, turmeric, cumin, coriander, cayenne (if using), salt, and pepper. Stir thoroughly to coat vegetables evenly with spices.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until cauliflower is very tender when pierced with a fork.
05 - Stir in coconut milk and simmer uncovered for 5 additional minutes to allow flavors to meld.
06 - Use an immersion blender to puree the soup until completely smooth and creamy, or carefully transfer in batches to a countertop blender and blend until smooth.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro, toasted coconut flakes, and a squeeze of lime if desired.

# Expert Advice:

01 -
  • The turmeric gives this soup the most gorgeous golden color that makes everyone ask whats in the pot
  • Its deceptively creamy without any dairy, yet rich enough to feel like a hug in a bowl
02 -
  • If using a countertop blender, never fill it more than halfway with hot liquid and remove the center cap to let steam escape
  • The soup thickens as it cools, so if it seems too thin, give it 10 minutes before adding more liquid
03 -
  • Grate the ginger against the grain to avoid tough fibrous strands in your finished soup
  • Toast your coconut flakes in a dry pan for 2 to 3 minutes until golden for extra depth

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