Roasted Cauliflower + Carrot Soup
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!
Like this? Leave a comment below!