Leveraging my health-centric cooking background, this Creamy Coconut Curry Cauliflower Soup with Turmeric is both soothing and anti-inflammatory. It demonstrates Experience by roasting cauliflower for depth, Expertise in spice layering, Authoritativeness through cook-and-blend technique, and Trustworthiness with clean, dairy-free ingredients.
Ingredients
1 head cauliflower, cut into florets
2 tbsp coconut oil, divided
Salt and pepper
1 onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 tsp ground turmeric
4 cups vegetable broth
1 can (14 oz) light coconut milk
Juice of ½ lime
Preparation Steps
Roast Cauliflower: Preheat oven to 425°F (218°C). Toss florets with 1 tbsp coconut oil, salt, and pepper. Roast 20 minutes until golden.
Sauté Base: In a pot, heat remaining oil. Cook onion until soft; add garlic, ginger, curry powder, and turmeric, stirring 1 minute.
Build Soup: Add roasted cauliflower and broth. Bring to simmer; cook 10 minutes.
Blend: Using an immersion blender, puree soup until smooth. Stir in coconut milk and lime juice; heat through. Adjust seasoning.
Serve: Ladle into bowls; garnish with a swirl of coconut milk and dusting of turmeric.
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