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Soulful Roasted Cauliflower Soup with Turmeric

Roasted Cauliflower Soup with Turmeric
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This roasted cauliflower soup with turmeric is a warming and healthy dish, perfect for a cozy winter meal or a festive holiday dinner. Its vibrant color and comforting flavors will bring a touch of sunshine to your table.

Ingredients

Scale
  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon ginger powder
  • Salt and freshly ground black pepper to taste
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk (full fat)
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cauliflower florets with olive oil, turmeric, cumin, ginger, salt, and pepper.
  3. Spread the cauliflower in a single layer and roast for 20-25 minutes, or until tender and lightly browned.
  4. While the cauliflower is roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat.
  5. Add the chopped onion and cook until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Add the roasted cauliflower to the pot.
  8. Pour in the vegetable broth and bring to a simmer.
  9. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
  10. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
  11. Return the soup to the pot and stir in the coconut milk.
  12. Heat gently until warmed through. Do not boil.
  13. Season with additional salt and pepper if needed.
  14. Serve hot, garnished with fresh cilantro if desired.

Notes

  • For a richer flavor, you can roast the cauliflower with a pinch of smoked paprika.
  • If you don’t have coconut milk, heavy cream or a dairy-free alternative can be used.
  • Adjust the amount of turmeric to your preference.

Nutrition

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