Although I love nothing more than to cook, bake, meal prep and create in the kitchen, my schedule these days has left me little time to do so. Rather than relying on grabbing food on the go every day, I enlisted in Chef Kristian Mill of @theroamingrestaurant to meal prep for me, ensuring I stay on track. She surprised me with this incredible soup last week and I had to share it with you guys! It can be enjoyed warm or cold, but since it is still in the 90s in Los Angeles, I only consumed it cold! ;)
PS -- Sometimes I turned this into dessert by adding a little cinnamon, vanilla & stevia. Try it!
1 head cauliflower
2 whole carrots, peeled and chopped
1 clove garlic rough chopped
1-2 inch piece of ginger (depending on how much you like ginger) rough chopped
1 large shallot, thinly sliced
1 tbsp of fresh or powdered turmeric
1 tbsp curry powder
1 tsp dried oregano
1 tbsp coconut oil
2 containers of lite culinary coconut milk
sea salt and pepper to taste
In a large stock pot heat coconut oil and add garlic, shallot and ginger. Sautée 2-4 mins
Add carrots and cauliflower, sautée for 3-5 mins
Add turmeric, curry powder, dried oregano, and coconut milk. Bring to a boil, then lower the heat and let simmer until veggies are soft.
Place contents in a blender and puree until smooth. Feel free to add a little water or more coconut milk if soup is too thick.
Salt and pepper to taste. ENJOY!