Coconut Cauliflower Soup with Ginger & Turmeric

Name: Coconut Cauliflower Soup with Ginger & Turmeric
Ingredients: 2½ to 3 pounds cauliflower, cut into 1½-inch florets; 3 tablespoons extra-virgin olive oil; ½ teaspoon ground turmeric; Sea salt; ¼ teaspoon freshly ground black pepper; 1 yellow onion, chopped; 2 cloves garlic, minced; 2 carrots, peeled and chopped; 2 stalks celery, chopped; 2 teaspoons Thai red chili paste; 6 cups Thai Coconut Broth (recipe below), plus more if needed; 2 teaspoons grated fresh ginger; 1 tablespoon freshly squeezed lime juice, plus more if needed; 1 tablespoon finely chopped fresh mint or cilantro, for garnish; 8 cups chicken broth; 2 (14.5-ounce) cans coconut milk; 3 (1-inch) pieces fresh ginger; 2 shallots, peeled and halved; 3 kaffir lime leaves, or 1 teaspoon lime zest; 1 stalk lemongrass, cut in chunks and bruised; ¼ teaspoon sea salt, plus more if needed

andrewzimmern.com

Coconut Cauliflower Soup with Ginger & Turmeric By Rebecca Katz Roasting cauliflower brings out the vegetable’s natural sweetness and creates a beautiful golden

View full recipe on andrewzimmern.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at andrewzimmern.com.

Share this recipe:

Cooking tools: