Golden Carrot, Cauliflower & Coconut Cream Soup

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By Liv Kaplan

Golden Carrot, Cauliflower & Coconut Cream Soup

Name: Golden Carrot, Cauliflower & Coconut Cream Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Asian, Indian
Ingredients: 1 medium head cauliflower, roughly chopped; 6 medium carrots, roughly chopper; 2 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground ginger; 1/4 cup olive oil, for roasting; 1 tbsp coconut oil, for sautéing (olive oil can be used too); 2 leeks, sliced; 4 garlic cloves, crushed; 1 L chicken stock (or vegetable stock for a vegan option); Olive oil for roasting; 200ml coconut cream; Sea salt and black pepper, to taste

11 steps

Prep:20minCook:50min

Thick soup is my ultimate comfort food, and cauliflower makes the best addition to soup as it is low-carb and creates the best creamy texture. Packed with warming spices like turmeric, cumin, and ginger, and made with creamy coconut cream, this soup is the perfect meal for any night of the week. It's low-carb and loaded with nutrients, making it a great way to stay nourished and satisfied.

Updated at: Mon, 21 Aug 2023 21:07:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories276.9 kcal (14%)

Total Fat15.1 g (22%)

Carbs31.7 g (12%)

Sugars12.5 g (14%)

Protein5 g (10%)

Sodium312 mg (16%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 headcauliflower

roughly chopped

6carrots

medium, roughly chopper

2 tspground turmeric

1 tspground cumin

1 tspground ginger

¼ cupolive oil

for roasting

1 Tbspcoconut oil

for sautéing, olive oil can be used too

or vegetable stock for a vegan option

olive oil

for roasting

200mlcoconut cream

sea salt

black pepper

to taste

Instructions

Step 1

Preheat the oven to 200°C.

Step 2

In a large bowl, combine the turmeric, cumin, and ginger. Add olive oil and season with salt and pepper. Split this mixture between two bowls.

Step 3

Add the cauliflower and carrot pieces to each bowl and toss to coat in the spice mix. Add extra olive oil if needed.

Step 4

Place cauliflower and carrot separately on two trays, ensuring the vegetables are spaced out in a single layer. Roast for 25-40 minutes, or until tender and golden brown. Check at 25 minutes, and remove the cauliflower if it is ready.

Step 5

While the vegetables are roasting, prepare the leeks. Cut off the dark green tops and slice the leeks thinly. Rinse them under cold running water to remove any dirt or sand.

Step 6

When the vegetables are roasted, heat coconut oil or olive oil in a large pot over medium heat. Add the sliced leeks and season with salt and pepper. Cook for five minutes, or until the leeks are soft and translucent.

Step 7

Add garlic and sauté for another two minutes.

Step 8

Add carrot and cauliflower to the pot with the leeks. Add the chicken stock, and enough water to cover the vegetables, about 500-750ml is good. Season with salt and pepper to taste.

Step 9

Bring the soup to a boil, then remove from the heat.

Step 10

Use an immersion blender to puree the soup until it is smooth and creamy.

Step 11

Stir in the coconut cream and continue to blend. Taste and season as needed. Adjust the consistency by adding more water to thin the soup, if desired.

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