The vibrant color in this soup comes from turmeric. Commonly used in curries and Indian cuisine it has an earthy bitter flavor. However, the coconut milk in this recipe mellows that bitter flavor and results in a creamy spicy soup. Turmeric is not a hot spice, however can be a complementary flavor in recipes with heat.
Nutritionally, turmeric is an antioxidant containing spice with anti-inflammatory properties. It has also been found to help lower cholesterol and prevent heart disease.
For more info on turmeric check out pbs.org
1 Tbsp. coconut oil
2 onions, yellow, medium, diced
1 bay leaf
1 1/4 tsp cumin, ground
1 tsp. kosher salt
1 tsp. turmeric, ground
1/2 tsp. coriander, ground
1/8 tsp. cardamom, ground
dash ground black pepper
4 garlic cloves, minced
4 1/2 cups stock (chicken or vegetable)
1 head of cauliflower, chopped
1 cup coconut milk, canned (full fat)
1 Tbsp. apple cider vinegar
Garnish: fresh cilantro & sour cream (or Greek yogurt)
Note: If you don't have an immersion blender you can use a regular blender. Just be sure to vent the top to allow the steam to escape.
Heat a Dutch oven (or large pot) over medium heat. Add the coconut oil and onions. Cook onions until they have softened and are tranluscent, approximately 5-7 minutes. Add the bay leaf, spices and garlic and cook for 1-2 minutes until spices have toasted and garlic is soft (being careful not to burn the garlic). Add stock and cauliflower and cook for an additional 12-15 minutes or until cauliflower has softened. Add coconut milk and vinegar to the cauliflower mixture and puree using an immersion blender until the soup is smooth and creamy. Garnish with fresh cilantro and sour cream.
Recipe adapted from Produce on Parade.