Coconut Caulifower Soup With Ginger And Turmeric
Looking through Clean Soups the one that leapt out at me was the Coconut Cauliflower Soup, actually I decided on this soup before I chose which broth to make. You all know my love affair with cauliflower and I am such a big fan of pureed soups, this was the one I had to make. Turmeric has amazing medicinal, nutritional properties and I have it every day with milk and a grind of black pepper. When I saw the gorgeous golden yellow soup it was love at first sight. I am also a big fan of Thai flavors, lemongrass, ginger, lime and coconut are a happy marriage of flavors and make this silky pureed soup exotic and delicious. A touch of red Thai chili paste provides a gentle bite and the sum of all of the ingredients is wonderfully comforting and so yummy.
I made the soup exactly as written in the recipe but ended up tweaking just a bit as I wasn’t quite satisfied with the results. The cauliflower is roasted in a hot oven drizzled with olive oil and turmeric and what ended up happening is that it started getting too dark and the cauliflower was not tender enough, I kept turning it and moving it around until the prescribed length of baking time was reached. I didn’t think the cauliflower was quite soft enough but continued, blending it with the other vegetables and I didn’t like the texture. Now it could be my wonky oven or maybe the florets were too big, I don’t know. I ended up cooking the pureéd soup for about 20 minutes and then put it back in the blender so that it was velvety smooth. The soup is delicious and I would definitely make it again.
Coconut Cauliflower Soup With Ginger And Turmeric
2 1/2 – 3 lb cauliflower cut into 1 1/2 inch florets
3 tbs extra virgin olive oil
1/2 tsp ground turmeric
sea salt
1/4 tsp freshly ground black pepper
1 yellow onion peeled and chopped
2 cloves garlic minced
2 carrots peeled and chopped
2 stalks celery chopped
2 tsp Thai red chili paste
6 cups Thai coconut broth plus more if needed (I did need more)
2 tsp grated fresh ginger
1 tbs freshly squeezed lime juice plus more if needed
garnish with fresh chopped mint or cilantro
Position a rack in the middle of the oven and heat to 425 degree’s. Line a rimmed baking sheet with parchment paper.
Put the cauliflower, 2 tbs olive oil, 1/4 tsp turmeric, 1/2 tsp salt and the black pepper in a large bowl and toss until coated. Transfer to the prepared baking sheet and spread to an even layer. Bake for 20-25 minutes until golden and tender.
Meanwhile heat the remaining tbs of olive oil in a soup pot, then add the onion, a pinch of salt and the remaining 1/4 tsp of turmeric and sauté until translucent about 3 minutes, add the garlic, carrots and celery and 1/4 tsp salt and sauté until the vegetables begin to turn golden, about 10 minutes. Add the chili paste and stir to coat the vegetables. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits at the bottom of the pot. Let cook until the liquid reduces by half.
Pour 1/3 of the broth into a blender, add the ginger and 1/3 of the vegetables and cauliflower and blend until smooth adding more broth if needed. Continue to blend until all of the broth and vegetables are pureed. Pour back into the soup pot and cook over low heat until warmed, add salt if needed and the lime juice. Soup will keep 5 days in the refrigerator or up to 6 months in the freezer.
apuginthekitchen 
That’s sounds well. I’m sure I will try it. 🙂
Thank you so much.
I want to learn the style and flavor of turmeric (which I am at this time very unfamiliar with) to add to my cooking recipes
My neighbor…just like you…takes turmeric everyday she mixes it with water and drinks it right down
And at 65 years old she’s a ball of fire with high energy
She began to have severe knee problems as she got up in years after spending her youth being a dancer
I guess my first step in my newly acquired education would be to buy the turmeric and try it out
I’m all in for a boost of high energy… 👍…and a touch of a different flavor added to my old fashioned recipes
Yes turmeric is amazing, nutritionally, medicinally it’s something I use and consume all the time. I have never used the actual root, its not readily available where I live so I use the powdered root. I like it in milk it’s my favorite hot drink but it’s important to use black pepper with the turmeric beause it works with it to help your body absorb the nutrients, it’s symbiotic. Thank you so much and enjoy!!
Oooo… maybe one day you can post a quick recipe for the milk & turmeric. Hint hint? 😀 Hugs.
I will it’s so simple and so good!!
Happy Wednesday!
Happy Wednesday to you as well!!
Oh what a gorgeous shade of gold! I bought a head of cauliflower to make a traditional soup but I am now craving this version instead. Perhaps parboiling the cauliflower first would help?
I bought a golden milk powder from Whikefoods on suggestion of the cashier and love heating it in almond milk before bed; it puts me right to sleep.
The soup is wonderful and the milk and turmeric is such a delicious drink, I try to drink it even in summer cooling it first. Thank you so much Stacey!!
Suzanne, simply put, I’m fascinated by this recipe. It sounds unlike anything I’ve ever had — and delicious. Mega hugs!
The soup is wonderful, thanks so much Teagan. A little exotic and so full of nutrients. Feel good eating it. Have a great day!!
Looks like you saved the day – the soup looks delicious! 🙂
This sounds like delicious soup and roasting the cauliflower must give a really nice flavor. I will make this one. Thanks for the recipe. On a side note, how much turmeric do you add to your milk Suzanne? I’ve tried to make it a few times but it always makes me nauseous if I consume it in milk.
I love the color that turmeric imparts to dishes. It’s such a beautiful yellow. I’ve always wondered how much turmeric one would have to injest for health benefits… Do you know?
It can vary depending on several factors but they say about 1/2 tsp per day has great nutritional benefits. I put that much in about 10 oz of milk with a grind of black pepper.
What an absolutely gorgeous soup, and the ingredients sound amazing Suzanne! Can you please overnight a shipment to me? 😉 Hubby will not eat anything with coconut in it, even if you say it can’t be tasted. Of course I could try to be sly about it. I can’t wait to see what else you make from the book.
LOL, if he has refined taste he may pick up that there is coconut milk but I certainly would not be able to. There are so many strong flavors I could not taste it. There are so many great soups in this book, I can’t figure out which to make. Thanks so much Kathryn.
Yum, what a great soup! Texture is everything with a soup, I love that you made it so smooth. Have a great day!
Thank you so much Antonia, it is such a wonderful soup. I am in love with pureed soups.
Sounds delicious ! 🙂
Thank you so much chef.
There’s something about turmeric. It’s one of my go-to and regularly used ingredients. The leaves are so aromatic and can be used for cooking too! 😊
I love turmeric it’s one of my favorites. Thank you so much Ann.
I never would have imagined combining coconut with cauliflower, but you make it sound like something new to try. Great tip about the turmeric, which I plan on trying. How do you think turmeric would taste with almond milk? I don’t use milk or almond milk other than on cereal.
Saving this one as it sounds delicious! What exactly is coconut broth? Is it similar to coconut milk? (Sorry for a question that is probably obvious! I don’t use coconut very often). –Deb
The coconut broth is made using the vegetable broth and it has Thai flavors, lemongrass, ginger, lime and coconut milk. It’s delicious and perfect with this soup. Thank you so much.
Hi Mary, I have used almond milk and it works really well as does coconut milk. I use regular old cows milk most of the time but like almond milk a lot. Thank you so much, have a wonderful weekend.
this sounds great! I will have to try it out! I feel like this is a soup that will require a smooth consitency. Good call with the coconut milk! You made it vegan! Amazing!
Such deliciousness in a bowl 🙂
Thank you so much!!
I am definately making this soon. it has all of my favourite ingredients!
Thank you so much!
can’t wait to try this recipe! and your pictures are beautiful! 🙂
Thank you so much!!
You’e so right about the beautiful color Suzanne!! Add me to the list of commenters who ned to try tumeric– When my daughter had her baby this fall, her Chinese mother-in-law brought drinks and food laced with tumeric the whole first month–also good for new mothers!! Thanks for the encouragement to give it a try!!
Thanks Rhonda, turmeric is a powerhouse of nutrients, I love it. It is so good for you, your daughters mother in law is wise giving her turmeric. Have a great day.
I’ll have to work it into meals here Suzanne! Yo make me eat a little healthier! Hope you have a worthwhile week ahead… xox
Your soup looks so delicious, Suzanne 🙂
I’m in for trying too.
Thank you so much Irene.
DELICIOUS ! trying this tonight!
Thank you so much!!
Suzanne, can you do me my flavor? I want one of your soup, please! It is so cold and windy here. 🙂
Gladly would love to give you some❤thank you so much😘😘
This soup sounds delicious Suzanne, I am saving the recipe for a suitable weather, we are in the 85 F right know! I´m actually loving anything with coconut and the recipe for the broth looks amazing so I will definitely try it as soon as I can use the stove and oven again without melting!!
Hi Viviana, wow that’s hot!! Not soup weather for sure. Hope you are having a great summer going into Fall!!!
This is a great soup and I’m putting it on my list. Your cauliflower problem was caused by the oven temperature: should be 325 instead of 425, but keep in mind that it will then take 60 to 90 minutes. It also helps to switch the fan off, if you can (less burnt edges). Slow roasted cauliflower has a much deeper flavor. You could also steam the cauliflower first and then roast it at 425. It will be more tender, but the flavor won’t be as deep.
You are so right Stefan, I thought maybe my florets were too large but I am beginning to think it’s the high oven temp that is the culprit here. I usually steam to soften and then finish in a high oven temp. You are also correct about the flavor not being as deep when steamed first. When I first pureed the soup it was grainy and not smooth, cooking it longer and then another whiz in the blender did the trick but it was an additional step that I would like to skip. Thank you so much as always for your tips.