Equipment
Ingredients
Aromatics & Base
- 30 ml coconut oil, melted
- 1 yellow onion, diced
- 3 garlic, minced
- 15 g fresh ginger, peeled and grated
Spices
- 5 g ground turmeric
- 3 g ground cumin
- 3 g ground coriander
- 2 g black pepper, freshly ground
Body & Liquids
- 800 g cauliflower, cut into roughly equal 4cm florets, stems roughly chopped
- 400 ml full-fat coconut milk, well shaken
- 600 ml vegetable broth, low sodium preferred
- 8 g kosher salt
Finishing & Garnish
- 1 lime, juiced
- 10 g fresh cilantro, roughly chopped
- 15 g toasted coconut flakes
Nutrition (per serving)
Method
Heat the coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion and saute until translucent and softened.
Add the minced garlic, grated ginger, ground turmeric, cumin, coriander, and black pepper to the pot. Stir constantly to toast the spices and prevent the garlic from burning.
Add the cauliflower florets and chopped stems to the pot. Toss thoroughly to coat the cauliflower evenly in the spice and aromatic mixture.
Pour in the vegetable broth and full-fat coconut milk, reserving about 30ml of the coconut milk if you wish to use it for a garnish later. Add the kosher salt. Increase the heat to medium-high and bring the liquid to a gentle boil.
Once boiling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently. Cook until the cauliflower is exceptionally tender.
Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth. If using a stand blender, work in batches and remove the center cap of the blender lid, covering it with a towel to allow steam to escape.
Stir the fresh lime juice into the pureed soup. Taste the soup and add additional salt or lime juice if needed to make the flavors pop.
Ladle the hot soup into warmed bowls. Garnish with a drizzle of the reserved coconut milk, toasted coconut flakes, and fresh cilantro.
Chef's Notes
- Always pair turmeric with black pepper. The piperine in black pepper increases the bioavailability of curcumin (the active compound in turmeric) by up to 2000 percent.
- Do not add the lime juice while the soup is actively boiling. High prolonged heat degrades the fresh, volatile aromatic compounds in citrus juice, making it taste flat.
- If your vegetable stock is particularly dark or muddy in color, it may dull the vibrant golden hue of the turmeric. A clear or light-colored vegetable broth is visually ideal here.
- The fat from the coconut oil and coconut milk is essential here not just for texture, but because turmeric is fat-soluble. The fat helps carry the spice compounds across the palate.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will deepen overnight.
Freezer: 3 months — The coconut milk may separate slightly upon thawing. Blend briefly while reheating to restore the emulsion.
Reheating: Warm gently over medium-low heat on the stovetop, whisking frequently until heated through. Do not boil vigorously.
