Roasted Cauliflower and Turmeric Soup
Winter is winding down and I somehow managed not to post a soup recipe yet. How did that happen? Thankfully, this was easily remedied when I came across this recipe from Laura at a Beautiful Plate. Turmeric is a spice that I have been working with more and more lately. I like the golden yellow hue it brings to recipes and it has anti-inflammatory benefits too. Tossing it with the cauliflower and some olive oil before roasting baked that flavor right in. I have made some adjustments to her recipe based on what I had in the house as well as my families flavor preferences.
Roasted Cauliflower and Turmeric Soup
Adapted from a Beautiful Plate
- 1 Large head of cauliflower cut into 2" florets, about 5 cups
- 3 T olive oil
- 3/4 tsp ground turmeric
- 1 tsp each salt and freshly ground pepper
- 1 medium yellow onion, diced
- 2 cloves of minced garlic
- 2 tsp Thai red chili paste
- 4 c chicken broth, I used a vegetarian substitute
- 1 15 oz can full fat coconut milk
- 1 T grated fresh ginger
- Juice of 1/2 of a lime
Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
In a large bowl, toss the cauliflower florets with 1/2 tsp of the turmeric, the salt and pepper. Place on prepared sheet pan keeping at least a 1/2" space between florets. Roast for 15 minutes, flipping halfway through. Until tender. Remove from oven and set aside 1 cup for garnish if desired.
Meanwhile, in a large pan heat the remaining tablespoon of olive oil over medium heat and add the remaining turmeric, chopped onion and salt. Stir occasionally for 3-4 minutes or until the onion starts to soften. Add the garlic and cook an additional minute. Next add the Thai red chili paste and stir until the onions are evenly coated. Add 3/4 c of the broth, scraping the bottom to loosen any caramelized bits. Continue to cook until the liquid is reduced by half. Add the remaining broth, roasted cauliflower and ginger. Bring to a boil and then reduce the heat to a simmer. Let simmer 10 to 15 minutes, or until the cauliflower is very tender. Carefully transfer to a blender in batches and puree until smooth or use a stick blender for the same results. Once the soup is pureed and back in the pot, whisk in the coconut milk and place over low heat. Stir in lime juice and season with salt and pepper to taste. Serve hot, topping with reserved florets.
