Ginger and Turmeric Cauliflower Soup

This super healthy, immune-boosting Ginger and Turmeric Cauliflower Soup is packed with nutrients and flavor! It’s gluten-free, dairy-free, vegan, and paleo. And so delicious!

Have you ever seen a more vibrant, stunning soup? This Ginger and Turmeric Cauliflower Soup is not just easy to make, it’s so good for you!

Turmeric powder not only gives this soup its gorgeous color, but the immune-boosting benefits are a major plus!

These vibrant fresh vegetables are the stars in this Ginger & Turmeric Cauliflower Soup! Not only does the soup get its gorgeous color from the turmeric, but from the yellow cauliflower and carrots as well!

How to make this immune-boosting soup

1. Heat the olive oil in a dutch oven or soup pot over medium-high heat. Add the cauliflower florets and chopped carrots and sauté until starting to soften, about 5 minutes. Add in the onion and garlic and sauté another 3 minutes. Stir in the turmeric powder, ginger, salt, and pepper.
2. Add the vegetable (or chicken) broth and coconut milk to the pot, stirring well. Bring the mixture to a boil, cover, and lower to a simmer for about 15-20 minutes, until the vegetables are soft.
3. Using either an immersion blender or high-powered blender, blend until smooth and creamy. You can leave some chunks in for texture. Adjust seasonings.
4. Add some coarse ground pepper on top for serving.

Sauté the vegetables in a dutch oven until starting to get soft. Then add in the rest of the ingredients.

What is turmeric?

A relative of ginger, this vivid yellow-orange spice is common in Indian, Southeast Asian, and Middle Eastern cooking. It has been used in India for thousands of years as a spice and medicinal herb. It has powerful anti-inflammatory effects and is a very strong antioxidant, known to boost your immune system.

Use a blender or hand-held immersion blender to get this soup nice and creamy.

The coconut milk makes this Ginger and Turmeric Carrot soup so creamy! And, there’s no dairy!

TIPS & TRICKS

• If you can’t find yellow cauliflower in your grocery store, it’s fine to use the white variety.
• To keep this soup vegan, use vegetable broth. Otherwise, chicken broth works just as well in this recipe.
• I used lite coconut milk to keep the calories down, but full-fat coconut milk works as well.
• This soup freezes well for later! You can freeze this for up to 3 months.

WANT MORE?

If you like this Ginger and Turmeric Cauliflower Soup recipe, you’re going to want these recipes:

• Classic Hot and Sour Soup
• Miso Butternut Squash Soup
• Sweet and Spicy Chilled Carrot Soup
• Wild Rice Mushroom Soup
• Easy Thai Clear Soup with Chicken and Tofu

SUGGESTED WINE PAIRING 

2019 L’Original Rosé, Provence, France. Scout & Cellar Wine. Fresh and expressive with notes of wild strawberry, peach, honeysuckle and white flowers and a round finish. 

BUY THIS WINE

Scout & Cellar wines are grown naturally & bottled consciously

Scout & Cellar is more than just a wine; it’s an invitation to experience wine as nature intended: Our wines are Clean-Crafted, grown naturally and bottled consciously.♻️ Pure, honest and downright delicious! Scout & Cellar is here to offer a cleaner, healthier, altogether better wine experience to everyone!

Clean-Crafted Means…. Wines that are grown without synthetic pesticides vinified with NO modification, no added chemicals preservatives or pesticides, and no added sugar, ever! No added anything. Just pure, clean wine! AND delivered to your door by Scout & Cellar!

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Ginger and Turmeric Cauliflower Soup

★★★★★ 5 from 12 reviews

• Author: Asian Caucasian
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 4 1x
• Category: Soup
• Method: Stove Top
• Cuisine: Asian Fusion
• Diet: Gluten Free

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Description

This super healthy, immune-boosting Ginger and Turmeric Cauliflower Soup is packed with nutrients and flavor! It’s gluten-free, dairy-free, vegan, and paleo. And so delicious!

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Scale 1x2x3x

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 head orange cauliflower, cut into small florets
• 3 carrots, finely chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon turmeric powder
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground pepper
• 3 cups low-sodium vegetable broth (or chicken broth)
• 1 (14.5) ounce can lite coconut milk
• More salt and ground pepper to taste

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Instructions

1. Heat the olive oil in a dutch oven or soup pot over medium-high heat. Add the cauliflower florets and chopped carrots and sauté until starting to soften, about 5 minutes. Add in the onion and garlic and sauté another 3 minutes. Stir in the turmeric powder, ginger, salt and pepper.
2. Add the vegetable (or chicken) broth and coconut milk to the pot, stirring well. Bring the mixture to a boil, cover, and lower to a simmer for about 15-20 minutes, until the vegetables are soft.
3. Using either an immersion blender or high-powered blender, blend until smooth and creamy. You can leave some chunks in for texture. Adjust seasonings.
4. Add some coarse ground pepper on top for serving.

Notes

• If you can’t find yellow cauliflower in your grocery store, it’s fine to use the white variety.
• To keep this soup vegan, use vegetable broth. Otherwise, chicken broth works just as well in this recipe.
• I used lite coconut milk to keep the calories down, but full-fat coconut milk works as well.
• This soup freezes well for later! You can freeze this for up to 3 months.

Keywords: healthy cauliflower soup, anti inflammatory cauliflower soup, cauliflower ginger soup, best ever cauliflower soup