Cauliflower, Heirloom Carrot and Ginger soup
July 25, 2016 | Cooking time:
This soothing cauliflower, heirloom carrot and ginger soup is one that will not disappoint. The heat from the ginger balanced with the creaminess of the cauliflower allows you to have a healthy yet nourishing winter dinner that will heal your gut and warm your insides.
2tbsp coconut oil + coconut oil spray
1 large brown onion, diced
2 garlic cloves, crushed
2 tbsp fresh ginger, chopped
450g orange heirloom carrots (you can leave some of the green tops on – great for you!)
3/4 head of cauliflower
1tsp smokey paprika
1tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1 L chicken stock (or more depending on the consistency you prefer)
coconut milk, to serve
Lemon zest, to serve
Heat the oven to 200c and lay the carrots in a roasting dish. Spray with coconut oil and sprinkle with smokey paprika. Cook until starting to golden
Meanwhile, heat the coconut oil in a large pot over medium heat. Add the onion, garlic and ginger and sauce oven low heat until onion is soft and sweet. Add the cauliflower and spices and stir to coat.
Once the carrots are finished, place them in the pot. Add the stock and bring the mixture to the boil, then turn down the heat and simmer gently for about 20 minutes.
Turn off the heat and using a handheld stick blender, blend until smooth.
Serve with a dollop of coconut milk and a sprinkle of lemon zest.