More about "roasted cauliflower and turmeric soup food"
ROASTED CAULIFLOWER SOUP WITH COCONUT AND TURMERIC
From abeautifulplate.com
4.7/5 (68)Total Time 1 hrCategory SoupsCalories 294 per serving
- Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, 1/2 teaspoon ground turmeric, 1/2 teaspoon kosher salt, and ground pepper. Roast for 20 to 25 minutes, flipping the florets halfway through, or until tender and caramelized.
- Meanwhile in a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, remaining 1/4 teaspoon turmeric, and a pinch of salt, and sauté, stirring occasionally, for 3 to 4 minutes or until softened and slightly translucent. Add the garlic, carrots, and celery, and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are lightly caramelized. Add the Thai chili paste and stir until the vegetables are evenly coated. Pour in 3/4 cup chicken broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until the liquid is reduced by half. Add the remaining chicken broth, grated ginger, and the roasted cauliflower to the pot. Bring to a boil, reduce to heat to a low and simmer the soup for 10 to 15 minutes, or until the vegetables are very tender.
- Carefully transfer the soup in batches to a blender (Vitamix or other high-power blenders will produce ultra-creamy textures, but a regular blender will also work) and puree until smooth – adding additional broth if necessary. Transfer the soup back to the soup pot, place over low heat, and whisk in the coconut milk. Stir in the lime juice and season to taste with salt and pepper.
- Serve hot and garnish with cilantro as desired (tip: I reserved one small floret of roasted cauliflower as a garnish, but this is optional!).
TURMERIC ROASTED CAULIFLOWER SOUP - SKINNYTASTE
From skinnytaste.com
4.8/5 (63)Total Time 1 hrCategory SoupCalories 159 per serving
- Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
- In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
- Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
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