ROASTED CAULIFLOWER-COCONUT SOUP

Roasted Cauliflower-Coconut Soup image

Enjoy a recipe high in vitamin C and iron with Roasted Cauliflower-Coconut Soup. Roasted Cauliflower-Coconut Soup is a great Healthy Living recipe

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings, about 1 cup each

Number Of Ingredients 10

Ingredients

3 cloves garlic, minced
1 tsp. ground turmeric
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper
2 Tbsp. plus 1 tsp. extra virgin olive oil, divided
7 cups small cauliflower florets
1 cup chopped onions
2 cans (14.5 oz. each) vegetable broth
3/4 cup lite coconut milk (about 1/2 of 14-oz. can)
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Heat oven to 450°F.
Cover rimmed baking sheet with foil; spray with cooking spray. Combine first 4 ingredients and 2 Tbsp. oil in large bowl. Add cauliflower; stir until evenly coated with oil mixture. Spread onto prepared baking sheet. Bake 20 min.
Heat remaining oil in medium saucepan on medium heat. Add onions; cook and stir 2 min. Stir in vegetable broth. Bring to boil. Add cauliflower; stir. Simmer on medium-low heat 15 to 20 min. or until vegetables are tender, stirring occasionally.
Blend soup, in small batches, in blender or food processor until smooth. Return each puréed batch to saucepan. Stir in milk; cook 3 to 5 min. or until heated through, stirring occasionally.
Sprinkle with coconut.

Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g