Coconut Cauliflower Soup with Ginger and Turmeric


2 ½ to 3 pounds cauliflower, cut into 1 ½ - inch florets
3 tablespoons extra-virgin olive oil
½ teaspoon ground turmeric
Sea salt
¼ teaspoon freshly ground black pepper
1 yellow onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 stalks celery, chopped
2 teaspoons Thai red chili paste
6 cups Thai Coconut Broth (plus more if needed)* See Note
2 teaspoons grated fresh ginger
1 tablespoon freshly squeezed lime juice, plus more if needed
1 tablespoon finely chopped fresh mint or cilantro, for garnish


Position a rack in the middle of the oven and preheat to 425 degrees. Line a rimmed baking sheet with parchment paper.

Put the cauliflower, 2 tablespoons of the olive oil, ¼ teaspoon of the turmeric, ½ teaspoon salt, and the pepper in a large bowl and toss until the cauliflower is evenly coated. Transfer to the prepared baking sheet and spread in an even layer. Bake for 20- 25 minutes, or until golden and tender.

Meanwhile, heat the remaining tablespoon of olive oil in a soup pot over medium heat, then add the onion, a pinch of salt, and the remaining ¼ teaspoon turmeric and sauté until translucent, about 3 minutes. Add the garlic, carrots, celery, and ½ teaspoon salt and sauté until the vegetables begin to turn golden, about 10 minutes. Add the chili paste and stir until the vegetables are coated. Pour in ½ cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.

Pour one-third of the remaining broth into a blender, add the ginger and one-third of the sautéed vegetables and cauliflower and blend until smooth adding more broth as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in ¼ teaspoon salt and the lime juice. Serve garnished with the cilantro or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Yield: 6 Servings (serving size: 1 ½ cup)
Nutrition Breakdown: Calories 160, Fat 8g, (6g saturated fat), Cholesterol 0mg, Sodium 470mg, Carbohydrate 22g, Fiber 7g, Protein 6g.
Percent Daily Values: 2% Vitamin A, 190% Vitamin C, 10% Calcium, 20% Iron
Diabetes Exchange Values: 4 Vegetables, 11/2 Fats

Kim’s note: In the wonderful book Clean Soups, there is a recipe for Thai coconut broth, but you can still make this soup. Use 4 cups vegetables broth, 1 can coconut milk, 1 ½ teaspoon fresh ginger, ½ teaspoon lime zest, and 1 teaspoon lemongrass.

Recipe source: Clean Soups: Simple Nourishing Recipes for Health and Vitality. by Rebecca Katz, for more information see: