Creamy Coconut Cauliflower Soup

Amt Measure Ingredient Cal Carb Pro Fat GI
2pound + 3 ouncecauliflowercauliflower248.119776250
3tablespoonolive oilolive oil358003650
2cup + 3 tablespoonwaterwater00000
1poundcanned coconut milkcanned coconut milk893.6513787141
1teaspoonground turmericground turmeric861215
1/2teaspoonground gingerground ginger2.92000
1/2teaspoongarlic powdergarlic powder5.45100
1/2teaspoonwhite pepperwhite pepper3.530015
Totals: 1642 Calories Balance: 16-7-77 1519.5 264 115 1263 1

This recipe makes 41/4 Cups

You should have about 32/3 Cups

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Active Time: 40 minutes

Total Time: 40 minutes

Arrange a rack in the middle of the oven and heat to 375°F.

Chop the cauliflower and its stem into bite-sized pieces.

Place 1/2 of the cauliflower on a rimmed baking sheet. Drizzle with the olive oil, toss to combine, and spread into an even layer. Roast until just golden, 20 to 25 minutes. Meanwhile, start the soup.

Place the remaining cauliflower in a large pot (at least 1 gallon).

Add the water, coconut milk, turmeric, salt, ginger, garlic, and pepper; stir to combine; and bring to a simmer over medium-high heat.

Cover and simmer, reducing the heat as needed, until the cauliflower is tender, about 20 minutes.

At this point, the roasted cauliflower should be done. Reserve what you'd like to keep crisp for topping the soup, then add the remaining roasted cauliflower to the pot.

Remove from the heat and use an immersion blender to blend until smooth. (Alternatively, blend in batches in a regular blender.)

Top with the reserved roasted cauliflower and serve.