Coconut Cauliflower Soup with Ginger and Turmeric

MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 35 minutes
 
2 1/2 to 3 pounds cauliflower, cut into 1 1/2-inch florets
3 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/4 teaspoon freshly ground black pepper
1 medium onion, chopped
2 teaspoons minced garlic
2 carrots, peeled, chopped
2 celery stalks, chopped
2 teaspoons Thai Red Chili Paste
2 teaspoons freshly ground ginger
1 tablespoon freshly squeezed lime juice
6 cups Thai Coconut Broth  
1 tablespoon finely chopped fresh mint or cilantro
 
Position a rack in the middle of the oven and preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Put the cauliflower, 2 tablespoons olive oil,  1/4 teaspoon salt, turmeric, and pepper in a large bowl and toss until the cauliflower is evenly coated. Transfer to the lined baking sheet and spread in an even layer. Bake for 20 to 25 minutes, until the cauliflower is golden and tender.
 
While the cauliflower is roasting, heat 1 tablespoon of olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes. Add the, garlic,  carrots, celery and 1/4 teaspoon of salt and saute until the vegetables begin to turn golden, about 10 minutes. Add 2 teaspoons of Thai Red Chili paste and stir until the paste has coated the vegetables. Pour in 1/2 a cup of the broth to deglaze the pot and cook until the liquid is reduced by half.  
 
Pour 1/3 of the broth into a blender; add the ginger, and one-third of the vegetables, and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in any remaining broth, along with the remaining 1/4 teaspoon salt, and lime juice.  Taste, you may need another spritz of lime juice or a pinch of salt.  Taste; you may want to add another spritz of lime or a pinch of salt.  Garnish with chopped cilantro or mint.  

Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.