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Carrot Cauliflower Coconut Ginger Soup

Roasted carrots and cauliflower lightly spiced with ginger and turmeric, blended with an apple for sweetness and finished with a swirl of rich and creamy coconut milk.

Course Appetizer, Dinner, Entree, Lunch, Side Dish, Starter
Cuisine American, Asian, Farm to Table, fusion
Keyword carrot cauliflower coconut ginger soup, carrot soup, cauliflower soup, coconut soup, ginger soup, soup
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 276 kcal
Author melanie

Ingredients

  • 2 tbsp olive oil extra virgin
  • 2 lbs carrots
  • 1 head cauliflower medium
  • 2 tbsp sesame oil untoasted
  • 3 cloves garlic minced
  • 3 1/2 tbsp fresh ginger minced
  • 1/2 cup yellow onion diced
  • 3 ribs celery
  • 1 medium apple fuji, gala or honeycrisp
  • 1 tsp turmeric ground
  • 32 oz vegetable broth
  • 1/2 tsp black pepper
  • 1/4 tsp fenugreek ground
  • 1/2 tsp himalayan pink salt
  • 1 tbsp coconut sugar
  • 1/4 cup tamari
  • 8 oz coconut milk canned

Instructions

  1. 1. Roast the cauliflower and carrots. Preheat the oven to 400 degrees fareinheit. Peel carrots, place on an aluminum foil lined baking sheet and toss with 1 tbsp of the olive oil. Chop cauliflower into bite-sized pieces and place on a sepearte foil-lined baking sheet. Toss with the remaining tbsp of olive oil. Roast the until golden and fork tender, tossing halfway between. This should take about 45 minutes for the cauliflower and 1 hour for the carrots. Remove and cool, reserving 1/3 cup of cauliflower for an optional garnish.

  2. 2. Prepare the rest of the vegetables. Add the sesame oil to a large pot on medium heat. Add the garlic and stir until fragrant, about 1 minute. Add the onions, ginger and celery to the pot and stir until the onion is translucent and the ginger is fragrant. Add the apple, fenugreek, turmeric, salt and pepper and toss to combine.

  3. 3. Using a high-speed blender, an immersion blender or a large food processor, blend the carrots, cauliflower and vegetable mixture. Stop and add the vegetable broth in increments until you achieve a rich and creamy consistency.

  4. 4. Return the soup to the pot with the heat on low and add the coconut milk, tamari, coconut sugar, and additional salt and pepper to taste and serve topped with remaining cauliflower and an optional drizzle of more coconut milk.