Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tbsp fresh ginger, grated
  • 2 tbsp fresh turmeric root, finely grated
  • 4 cups low sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 large carrots, peeled and chopped
  • 1 small head of cauliflower, broken into florets
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp sea salt
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat.
  2. Add the diced yellow onion to the pot and sauté for 5–7 minutes until the onion is translucent and slightly caramelized.
  3. Stir in the minced garlic, grated fresh ginger, and grated turmeric. Sauté for 2 minutes, stirring constantly to bloom the spices in the oil and release their aromatic oils.
  4. Add the chopped carrots, cauliflower florets, cinnamon, sea salt, and black pepper. Pour in the vegetable broth.
  5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the carrots and cauliflower are fork-tender.
  6. Stir in the full-fat coconut milk and fresh lemon juice. Remove from heat.
  7. Using a high-speed blender (in batches) or an immersion blender directly in the pot, puree the soup until completely smooth and velvety.
  8. Taste and adjust seasoning, adding a pinch of cayenne pepper if a metabolic boost is desired.