Whether it’s home-made soups, fruitful crumbles or slow cooked one-pots, winter comfort foods conjure up different memories for all of us but what’s so magical is that they all share that yummy feeling of inner warmth. This carrot, ginger and cauliflower soup is one of my favourites, topped with cumin and pepper spiced coconut bacon and crispy kale. It’s hearty, healthy and above all else, healing.
Have you tried using cauliflower as a natural creamer and thickener instead of dairy? It’s the best. This soup has the perfect balance of ginger and lime to add delicious flavour but without being overpowering. And of course what soup wouldn’t be complete without a fancy topping?
Keep your eyes peeled next month for my ultimate guide to soup toppers. My favourite ways to pimp up your soups like never before. New, creative and awesomely inspiring! Soups are just about to get a whole heap more fun. Let me know what you think of this one. Jo x
Serves 2 bowls of carrot, ginger and cauliflower soup
- 1 tablespoon of coconut oil
- 1 large clove of garlic
- 800g of carrots
- 1/2 small cauliflower
- 75g of shallots
- 1 tablespoon of fresh grated ginger
- 200ml of coconut milk
- Good pinch of Pink Himalayan salt and coarse black pepper
- 1 litre of stock
- Handful of kale
- 1 tablespoon of olive oil
- Good pinch of Pink Himalayan Salt
Cumin and pepper coconut bacon
- 50g of coconut chips
- 1/4 teaspoon of cumin, black pepper and paprika
- Pinch of cardamon, white pepper and salt
- 1 tablespoon of chopped fresh coriander
- 1 tablespoon of olive oil
Preheat the oven to 180C (fan assisted.)
Peel the carrots, garlic, ginger and onion. Remove the leaves and stalk of the cauliflower. Chop the carrots and cauliflower into chunks and finely dice the onion, ginger and garlic.
Heat 1 tablespoon of coconut oil in a pan on a medium heat. Add the carrots, cauliflower and onion and sweat for about 3 – 5 minutes until the onion turns slightly golden. Then add the garlic and ginger and fry for a further 30 seconds. Pour in 1 litre of fresh stock and simmer for 30 minutes until the vegetables are soft. Add the coconut milk and simmer for a further 2 – 3 minutes.
Transfer to a Vitamaix or another high speed food processor equivalent. It’s the blending speed of the processor which makes it extra creamy without dairy. If you don’t have a high speed food processor, a hand blender will work, it just won’t be as creamy and velvety smooth in texture. Add a little stock or water to your desired consistency.
Meanwhile, finely chop the kale. You want it as fine as you can chop. Place on a baking tray, sprinkle with a little salt and toss with 1 tablespoon of olive oil. Roast in the oven for 4 – 5 minutes until slightly crisp. Remove from the oven and allow to cool.
Place the coconut chips on a baking tray, sprinkle with the seasoning and spices and roast in the oven for 3 – 5 minutes until starting to turn golden. Keep an eye on them, they can burn very quickly!
Place the carrot, ginger and cauliflower soup in a bowl, top with crispy kale and spiced coconut bacon. Finish with a good drizzle of extra virgin olive oil, chopped fresh coriander and a sprinkle of black pepper.
Wondering where the cauliflower comes into the recipe? You seem to have left it out in the step by step instructions.
Looks delicious and got all the ingredients to make this for supper, would love to be hear back from you!
oops Silly me Sally! I missed it out of the method by mistake. All updated now. Thanks for letting me know. Hope you enjoy. Jo x