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Roasted Cauliflower + Carrot Soup

Servings: 4

Ingredients

  • 1 large head cauliflower broken into florets
  • 4 large carrots peeled and roughly chopped
  • 2 large shallots or a medium red onion quartered
  • 2 Tbsps avocado or olive oil
  • sea salt and ground pepper to taste
  • 1 Tbsp ghee or grass-fed butter
  • 4 cloves garlic minced
  • 2 Tbsps fresh ginger minced
  • 1 red chili pepper minced
  • 4 cups chicken bone broth or vegetable stock
  • 1 can of unsweetened organic coconut milk
  • 1 Tbsp turmeric powder or to taste (I love more)
  • fresh cilantro or parsley leaves to garnish
  • lemon or lime wedges to serve
  • sliced fresh red chili pepper to garnish

Instructions

  • Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
  • Place your cauliflower florets together with the carrots, and shallots on your prepared sheet pan.
  • Drizzle with the oil and sprinkle with sea salt and pepper to taste. Toss well to coat.
  • Roast for 18-20 minutes in your preheated oven, or until fork tender and beginning to caramelize.
  • Melt your butter/ghee in a large dutch oven, stock pot, or soup pot. Saute the garlic, ginger, and chili pepper for just 1 minute.
  • Pour in the broth and coconut milk then add turmeric; whisk well, and bring to a brisk simmer.
  • Reduce the heat slightly, then carefully stir in your roasted veggies and simmer on LOW for 15-20 minutes to allow the flavors to combine.
  • Remove from heat and carefully blend using an immersion blender or a regular blender (in small batches) until smooth.
  • Taste test and adjust any seasonings as desired.
  • Sprinkle with fresh parsley and garnish with lime wedges if desired.
  • Serve while hot!
  • Enjoy!