Have you ever seen a more vibrant, stunning soup? This ginger turmeric cauliflower soup is not just easy to make, it’s so good for you.

It’s vegan, paleo, dairy-free and gluten-free, plus packed with vitamin C to support a strong immune system. I’m head over heels for turmeric these days! I add it to almost everything and I am seriously loving these days! If you haven’t jumped on the turmeric bandwagon yet, this is a great place to start! Turmeric can help flight inflammation, potentially helping reduce your risk for various chronic diseases and it’s also known for having potent anti-inflammatory and antioxidant properties….

Bon Apetit!

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1/2 white onion, chopped
• 2 cloves garlic, chopped
• 1 small head cauliflower, chopped into bite-sized florets
• Pinch cayenne pepper (optional)
• 1 tablespoon ground turmeric
• 4 cups unsweetened coconut milk
• 1 teaspoon sea salt, plus more to taste
• 1 tablespoon lemon juice
• Freshly ground black pepper
• 1/2 cup fresh basil leaves, finely chopped
• Curried Chickpea Croutons
• Roasted cauliflower for garnishing (optional)
• Coconut milk for garnishing (optional)

Curried Chickpea Croutons:

• 1 (15-oz) can chickpeas
• 2 tablespoons red curry paste or 1 tablespoon curry powder
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon gluten-free tamari sauce
• Pinch sea salt

INSTRUCTIONS

1. Heat olive oil in a large soup pot over medium heat. When oil is shimmering, add onion, garlic, cauliflower, cayenne, if using, and turmeric. Cook 10 minutes, or until fragrant.
2. Add half of the coconut milk and 1 tsp of salt, bring to a simmer, and simmer until cauliflower softens, about 10 minutes.
3. Transfer soup to a blender and blend to a creamy consistency. (I blend in my Vitamix on high speed for 1 minute.)
4. Return to the soup pot over medium heat and gradually add more coconut milk until you reach your desired consistency. Simmer 3 to 5 more minutes.
5. Add lemon juice and additional salt and black pepper to taste and serve garnished with the basil, chickpea croutons, roasted cauliflower and a swirl of coconut milk, if using.

Curried Chickpea Croutons:

1. Preheat oven to 400º. Line a baking sheet with parchment paper. Drain and rinse chickpeas and pat dry with paper towels. In a medium bowl, combine chickpeas, curry paste or curry powder, olive oil, tamari and salt. Toss to coat. Spread in an even layer on prepared baking sheet and roast 30 minutes, stirring every 10 minutes, until the chickpeas look toasted.