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Cauliflower Turmeric Soup

By on October 26, 2019
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When cauliflower and turmeric meet, the result is a creamy, fragrant, and delicious soup that can be ready in 30 minutes with just 5 simple ingredients. Turmeric is arguably one of the healthiest spices, and every chance I get to include it in my diet, I go for it. I love it with fish, curry, golden milk, and smoothies. The possibilities are endless. 

Servings: 4

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1 medium cauliflower
2 Tbsp coconut oil
3 cups boiling water
1 cup full-fat coconut milk
2 pinch fresh turmeric
Salt and pepper to taste


  1. Preheat the oven to 400 °F (205 °C).
  2. Cut the cauliflower head into florets.
  3. Coat the cauliflower florets with coconut oil. On a baking sheet, cook the cauliflower for 20 minutes or until they are soft and golden, tossing them half way through.
  4. Transfer the cooled cauliflower into a high-speed blender.
  5. Add the hot water, coconut milk, turmeric, salt, and pepper into the blender.
  6. Blend on high until the mixture forms a creamy texture.
  7. You can add more hot water or coconut milk to thin it.
  8. Adjust the flavor to your taste. Top off with pumpkin seeds, sesame seeds, or a few slices of avocado. Serve and enjoy!
  9. This creamy soup can be served hot or at room temperature.
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Excerpt from Karlene Karst’s cookbook, “This Kitchen is For Dancing,” reproduced with permission from Mind Publishing Inc. All rights reserved.

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