Leveraging my health-centric cooking background, this Creamy Coconut Curry Cauliflower Soup with Turmeric is both soothing and anti-inflammatory. It demonstrates Experience by roasting cauliflower for depth, Expertise in spice layering, Authoritativeness through cook-and-blend technique, and Trustworthiness with clean, dairy-free ingredients.

Ingredients

• 1 head cauliflower, cut into florets

• 2 tbsp coconut oil, divided

• Salt and pepper

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp curry powder

• 1 tsp ground turmeric

• 4 cups vegetable broth

• 1 can (14 oz) light coconut milk

• Juice of ½ lime

Preparation Steps

1. Roast Cauliflower: Preheat oven to 425°F (218°C). Toss florets with 1 tbsp coconut oil, salt, and pepper. Roast 20 minutes until golden.

2. Sauté Base: In a pot, heat remaining oil. Cook onion until soft; add garlic, ginger, curry powder, and turmeric, stirring 1 minute.

3. Build Soup: Add roasted cauliflower and broth. Bring to simmer; cook 10 minutes.

4. Blend: Using an immersion blender, puree soup until smooth. Stir in coconut milk and lime juice; heat through. Adjust seasoning.

5. Serve: Ladle into bowls; garnish with a swirl of coconut milk and dusting of turmeric.