Creamy Turmeric Cauliflower Soup

Vibrant turmeric cauliflower soup topped with sage, toasted cashews and coconut cream in a dark gray bowl on a rustic wooden board.

5 from 3 votes

Creamy Turmeric Cauliflower Soup

This creamy and delicious turmeric cauliflower soup is velvety smooth, full of flavor and nutrients! A vegan, gluten free, low carb soup perfect to cozy up with on chilly nights and a cinch to make!

Course Dinner, Lunch, Main Course, Soup

Cuisine Asian

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 140kcal

Author Kim Peterson

Equipment

Ingredients

Turmeric Cauliflower Soup

2 tablespoons olive oil
1 head cauliflower, cut into florets (almost 4 cups)
1 onion, thinly sliced
2 carrots, peeled and chopped
1 ½ tablespoons garlic, minced
2 teaspoons fresh sage, chopped, plus extra leaves for garnish
1 tablespoon ground turmeric
1 tablespoon cornstarch
3 cups vegetable stock, divided
1 tablespoon light brown sugar
2 teaspoons rice vinegar, or white balsamic vinegar

Spiced Nuts

½ tablespoon olive oil
¼ cup cashews, walnuts or pecans, coarsely chopped
1 teaspoon ground cumin
½ teaspoon ground sage
Coconut cream

Instructions

Turmeric Cauliflower Soup

Heat 2 tablespoons olive oil in a 5-quart saucepan or high rimmed sauté pan over medium-high heat.
Add cauliflower, onion and carrots to the pan and season with salt and pepper. Cook until softened, about 5 minutes, stirring frequently.
Add garlic, sage and turmeric and cook 1-2 minutes, stirring constantly.
Stir in 2 ½ cups vegetable stock to the pan then increase heat to bring the mixture to a boil.
Whisk together cornstarch with remaining ½ cup stock in a small bowl until smooth and stir the mixture into the pan.
Reduce heat to medium-low, and simmer partially covered until cauliflower is very tender, about 20 minutes. Stir in brown sugar and rice vinegar. Remove pan from heat.
In batches, ladle soup into a high-speed blender. Do not fill the blender more than halfway, and partially cover the hole in the lid with a dishtowel to allow steam to escape. Process on high until smooth.
Pour each batch of pureed soup into another pot and keep warm on medium-low heat.
Ladle hot soup into bowls and garnish with spiced nuts, coconut cream and fresh sage leaves as desired. Enjoy!

Spiced Nuts

In a small bowl, combine olive oil, nuts, cumin and sage. Toss to coat.
Heat a small non-stick skillet over medium heat. Add nut mixture to skillet, and toast until lightly browned and aromatic, 4-5 minutes, stirring frequently.
Let cool and store in an airtight container at room temperature.

Notes

TIPS

A medium head of cauliflower is just right for this recipe.
When thickening soup, never add cornstarch or flour directly into the soup. Combine it with water or broth in a small bowl until it’s dissolved. Then pour the mixture into your soup.
When working with hot liquids, do not fill the blender more than halfway, and partially cover the hole in the lid with a dishtowel to allow steam to escape.

To Freeze: Let the soup cool completely then pour into plastic freezer bags. Lay the bags on a sheet pan so they freeze flat and take up less room in your freezer. Once frozen, remove sheet pan and store up to 4 months.

To Reheat: Let soup thaw and rewarm on the stovetop over medium heat, or microwave.

Nutrition