Anti-inflammatory cauliflower carrot soup

Updated at: Thu, 17 Aug 2023 02:43:30 GMT

Step 1

Step 1 Preheat the oven to 400 degrees. Remove stem and leaves from cauliflower and chop. Remove stems from carrots. Slice leek, keeping only the white portion. Peel and chop the onion. Peel and mince garlic and ginger.

Step 2

Step 2 Toss cauliflower and carrots with a drizzle of avocado oil, then sprinkle with salt and pepper. Spread onto a baking sheet and roast for 20-25 minutes, or until vegetables are caramelized and tender. Toss halfway through baking time.

Step 3

Step 3 While vegetables are roasting, heat a large pot over medium heat. Add olive oil to the pan, then add leeks and onion. Season with salt and pepper. Cook, occasionally stirring, until fragrant and lightly browned (5-6 minutes). Next, add ginger, garlic, and turmeric to the pot. Cook, occasionally stirring, for 4-5 minutes.

Step 4

Step 4 Add stock, coconut milk, roasted cauliflower, and carrots to the pot. Turn heat to high and bring soup to a boil. Reduce heat to a simmer, cover soup, and cook for 10 minutes. While soup simmers, mince parsley and lightly toast pinenuts (if using for garnish).

Step 5

Step 5 Remove soup from heat. In batches, spoon the mixture into a high-speed blender. Blend on high until the soup is creamy and smooth. You can serve immediately, store in the refrigerator for up to a week, or in the freezer for three months.

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