1Preheat the oven to 425°F (220°C). Grease a rimmed baking tray with coconut oil or avocado oil.
2Place the cauliflower florets on the greased baking tray and sprinkle lightly with salt. Place the baking tray in the oven and roast for 25 to 30 minutes until tender, turning over the cauliflower florets halfway through the cooking time.
3Add the roasted cauliflower, onion, vegetable broth, and turmeric to a pot and bring to a boil. Reduce heat to a simmer, cover, and continue to cook for 20 minutes, stirring occasionally.
4Remove the pot from the heat and use an immersion blender to blend until smooth. (If you do not have an immersion blender, let the soup cool completely and blend using a high-speed blender or food processor. Return the soup to the pot and reheat until slightly hot.)
5Add the coconut cream to the pot and stir to combine. Season with salt and pepper, to taste.
Frozen cauliflower can be used instead of fresh. Be sure to defrost before roasting and decrease the cooking time to avoid burning, if needed.
You can use 2 teaspoons of onion powder instead of the onion.
You can use chicken broth instead of vegetable broth if you’re not following a plant-based diet.
You can use curry powder or any preferred spice instead of turmeric.
(Estimated and based on per-serving amounts.)
Calories: 93 Fat: 7 g Total Carbs: 6 g Fiber: 2 g Sugar: 3 g Net Carbs: 4 g Protein: 2 g