This soup is a comforting, nutrient-packed blend of roasted cauliflower, warming turmeric, ginger, and creamy coconut milk. It’s both soothing and vibrant, perfect for cooler days or anytime your body needs a gentle reset.
Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden brown.
In a large soup pot, heat coconut oil over medium heat. Add onion and sauté for 5–7 minutes until soft. Add garlic and ginger and cook for another minute until fragrant.
Stir in turmeric, cumin, and coriander. Cook for 1 minute to toast the spices.
Add roasted cauliflower (reserve a few florets for garnish), vegetable broth, and coconut milk. Bring to a simmer and cook for 10–15 minutes to meld flavors.
Use an immersion blender or transfer to a blender in batches and blend until smooth. Return to pot.
Stir in lemon juice. Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and garnish with a swirl of coconut cream, reserved cauliflower, and chopped cilantro.
Add a pinch of cayenne for a kick.
Try serving with naan, sourdough, or even a dollop of yogurt for a twist.
Keeps well refrigerated for up to 4 days; freezes beautifully, too.
4 servings