Bursting with flavour from warm spices and the sweet, earthy caramelized flavour of roasted cauliflower, this soup is hearty and satisfying, yet not too heavy since there is no cream or cheese added. The velvety texture comes from blending the cauliflower until almost smooth. Reserve some roasted cauliflower to add on top for added texture and even more deliciousness!
2 heads of cauliflower, chopped into florets
Extra-virgin olive oil
1 small onion, chopped
1 medium carrot, diced
4 garlic cloves, chopped
2 teaspoons paprika
1 ½ teaspoons cumin
1/2 teaspoon ground turmeric
Salt and pepper
4 cups vegetable broth
2 cups coconut milk
1 cup water
Preheat oven to 425°F
Toss cauliflower florets in olive oil and season with salt and pepper.
Spread onto a sheet pan and roast for 30 - 40 minutes, tossing halfway through.
In a large soup pot or Dutch oven, warm 2 tablespoons of olive oil and sauté onion and carrots for a few minutes, followed by garlic and spices.
Add ¾ of the roasted cauliflower and stir to coat with spices.
Add broth and water.
Bring to a boil, then reduce heat and simmer for 10 - 15 minutes covered, stirring occasionally.
Uncover and remove from heat.
Using an immersion blender, blend soup until desired consistency.
(If you don’t have an immersion blender, transfer soup to a blender or food processor and then return to the cooking pot)
Return to medium heat, add coconut milk, stir and heat until warmed through.
Stir in reserved roasted cauliflower.
Serve warm with crusty bread.
Leftovers may be cooled and stored in the refrigerator in an airtight container for up to 4 days. Freezing is not recommended.