Serves 4


  • 2 Tbsp. vegetable oil
  • 1 medium onion, sliced
  • ¼ cup ginger (from a 3½" piece), peeled and minced
  • ¼ tsp. turmeric
  • ½ tsp. ground cumin
  • 3 cups low-sodium vegetable stock or water
  • 4 carrots (about ¾ pound), sliced ¼" thick
  • 4 cups (about 1 pound) cauliflower florets
  • 1 (13-ounce) can unsweetened coconut milk
  • ½ tsp. salt, for seasoning
  • ½ tsp. ground black pepper, for seasoning
  • ½ cup unsweetened dried coconut flakes


    Active time: 25 minutes
    Total time: 45 minutes

    Preheat oven to 375°. In a large pot, heat vegetable oil over medium heat. Add onion and ginger. Reduce heat to low, cover and cook, stirring a few times, until onion is soft, about 8 minutes. Add turmeric and cumin and stir 30 seconds. Add vegetable stock or water, carrots and cauliflower and bring to a boil. Cover and simmer until vegetables are tender, about 15 minutes.

    Stir in coconut milk and boil, uncovered, over medium heat until liquid has reduced slightly, about 5 minutes. Season with salt and pepper. Meanwhile, spread coconut flakes on a rimmed baking sheet and bake until golden brown, about 2 minutes. Remove from oven, sprinkle with a pinch of salt and set aside. In a blender, puree soup in batches. Divide among 4 bowls, top with reserved toasted coconut, and serve immediately.

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