Ingredients

The following ingredients have 4 Servings
  • 1 head Cauliflower cut into small florets
  • 4 medium to large Carrots cut into smaller pieces
  • 1 large Sweet Onion diced
  • 3 Garlic cloves chopped
  • 1 Tbs freeze dried Ginger (if using fresh Ginger, use about a 1 inch piece chopped up)
  • 2 cups Vegetable Broth
  • 3 Tbs Red Curry Paste
  • 1 tsp Turmeric
  • Sea Salt
  • Pepper
  • 4 Tbs EVOO divided
  • 13 oz can full fat Coconut Milk

Instruction

  • Preheat oven to 425 degrees Fahrenheit
  • Place Cauliflower on a large sheet pan, sprinkle with Salt and Pepper, and drizzle 2 Tbs EVOO over
  • Bake 20-25 minutes or until cooked through
  • While Cauliflower is baking start the soup
  • In a large Dutch Oven pot add 2 Tbs EVOO and heat over med/high heat
  • When oil is shimmering add Carrots, Onion, and Garlic
  • Sauté 5-7 minutes until Carrots are slightly softened
  • Add Broth, Curry Paste, and Turmeric
  • Reduce heat and simmer 10-15 minutes or until Carrots have completely softened
  • Add the roasted Cauliflower to the pot and remove from heat
  • Pour in Coconut Milk
  • With an immersion blender, blend soup until nice and creamy (see notes)
  • Enjoy!