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Cauliflower Turmeric Soup

Rich and creamy packed with loads of nutrition.
Prep Time25 minutes
Course: Soup
Cuisine: Thai
Keyword: cauliflower, coconut milk, mirepoix, turmeric
Servings: 6
Author: Christina Karam Painter

Ingredients

  • 2 tbsp coconut oil
  • 1 yellow onion diced
  • 2 cloves garlic Minced
  • 2 large carrots peeled and sliced
  • 3 celery stalks sliced
  • 4 cups vegetable stalk chicken stalk will also do
  • 3/4 tbsp turmeric
  • 1 tsp ginger powder
  • 1 tsp coriander powder
  • 1 can full-fat coconut milk 15.5oz, I used Thai Kitchen
  • salt to taste
  • pepitas (roasted and peeled pumpkin seeds) Optional
  • 1/4 tsp cayenne Pepper

Instructions

  • In a large pot over medium heat, saute coconut oil and onions stirring frequently until they're translucent. This should take a few minutes.
  • Add garlic and continue stirring for another minute
  • Add the celery and carrots, stir, and let cook for another three minutes
  • Add all the remaining ingredients EXCEPT for the coconut milk
  • Cover and cook until the cauliflower and carrots are tender. This should take about ten minutes.
  • Use an immersion (or regular) blender to blend the soup. Pour it back in the pot.
  • Stir in the coconut milk until it's fully blended
  • Top each serving with toasted pepitas and enjoy