Cauliflower Soup with Coconut and Turmeric
Tweet Turmeric, cumin and coconut milk are added for an Indian flair. You can substitute flat leaf parsley for cilantro if desired. Recipe by Amanda Cushman. 3 garlic cloves, peeled and cut in half 1 teaspoon turmeric 4 tablespoon olive oil, divided 1 teaspoon cumin Salt, to taste 1/2 teaspoon red pepper flakes 1 large cauliflower, cored, cut into florets (about 2 pounds) 1 medium onion, chopped 1/4-inch piece of ginger, peeled and minced 4 cups vegetable or chicken broth 1/2 cup unsweetened coconut milk, stirred, plus extra for garnish 2 tablespoons chopped cilantro, garnish Heat the oven to 400 degrees. In a small bowl,Read More →