Cold winter weather calls for warming this Roasted Turmeric Cauliflower Soup.
Ingredients: 2 large cauliflowers, cut into florets | 1 leek, finely sliced | 1 medium onion, chopped | 2 medium carrots, chopped | 3 garlic cloves, finely chopped | 1 tablespoon freshly grated ginger | 3 tablespoons olive oil | 2 teaspoons 79 Tu Turmeric Blend | 1 teaspoon cumin | 1/2 teaspoon pink Himalayan salt | 3-4 cups homemade vegetable stock | 1 cup full fat coconut milk | fresh coriander
Method: Preheat the oven to 200C. Line a baking tray with baking paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon ground turmeric and salt. Roast for 20-25 minutes, flipping florets halfway through, until tender and caramelized.
Meanwhile in large soup pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the leek, onion, remaining turmeric and cumin, and sauté for 3-4 minutes or until softened and slightly translucent.
Add the garlic and carrots, and sauté for about 5-10 minutes until vegetables are lightly caramelized. Pour in 3/4 cup stock, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until liquid is reduced by half. Add the remaining stock, grated ginger, and the roasted cauliflower to the pot.
Bring to a boil, reduce heat to low and simmer the soup for 10 - 15 minutes, or until vegetables are very tender. Blend soup using hand held blender. Return soup over low heat, and whisk in coconut milk. Serve hot and garnish with fresh coriander. Enjoy!