Servings
Font
Back
Cauliflower Tumeric Soup
5 from 12 votes

Cauliflower Tumeric Soup

This Cauliflower Turmeric Soup blends roasted cauliflower, red onion, and garlic with coconut milk and spices like turmeric, coriander, and ginger. The roasted vegetables provide a slight caramelized flavor while the turmeric adds earthiness and warmth. Blending the soup until smooth creates a creamy texture without cream. Citrus from lime juice and fresh garnishes like cilantro and toasted almonds add brightness and texture contrast.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 TO 6
Calories: 32 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 cauliflower head, cut into florets
  • 1 tbsp olive oil
  • 1/4 red onion
  • 2 garlic cloves, still in skins
  • 2 1/2 cups chicken broth divided
  • 1 1/4 cup coconut milk light plus more as garnish
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon Turmeric freshly grated or 2 tsp dried
  • lime juice from 1
  • cilantro for garnish
  • green onion sliced, for garnish
  • 1/4 cup almond sliced, lightly toasted, as garnish

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. On a parchment-lined baking sheet, toss together the cauliflower, red onion and garlic cloves with the olive oil. Transfer to the oven to roast for 30 minutes to 35 minutes, until the cauliflower has softened and browned, slightly. Carefully push the garlic out of its shell (it’ll be super soft). To a blender, add 1 1/2 cups chicken broth, cauliflower, red onion and garlic. Blend until very smooth, about 2 to 3 minutes, scraping the sides as needed. 
  2. Pour the cauliflower mixture in a medium pot and add the coconut milk and the remaining 1 cup of chicken broth. Turn the heat to medium and stir, bringing the soup to a simmer. Add the coriander, ginger, salt, pepper and turmeric. Allow to simmer on medium-low for about 10 minutes, until all the flavors merry. Give it one last taste and adjust the salt according to your liking. Stir in the lime juice and then divide amongst bowls. 
  3. Garnish with a drizzle of coconut milk, cilantro, green onions and sliced almonds. This soup is awesome to make at the beginning of the week and then heat up whenever you like. Stays good in the fridge for up to 5 days.

Notes

  • Use a blender to puree the soup until very smooth for creamy texture without cream.
  • Roasting the garlic in skin softens it so it blends smoothly into the soup.
  • Garnish with toasted almonds and fresh herbs to add crunch and brightness.
  • Adjust seasoning with salt and lime juice to balance flavors before serving.
  • This soup reheats well and can be stored covered in the refrigerator for a few days.

Nutrition Information

Calories 32kcal (2%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 582mg (24%) Sugar 1g (2%)

Nutrition Facts

Serving: 4 TO 6

Amount Per Serving

Calories 32

% Daily Value*

Calories 32kcal 2%
Carbohydrates 1g 0%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 582mg 24%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.