This creamy, bright, full-flavoured soup is perfect for this time of year as we transition from Winter to Spring. It’s fresh and fun, yet still comforting and warming. Most importantly, it’s delicious and satisfying. The base of this soup is a creamy blend of carrots, cauliflower, tomatoes, ginger, garlic and coconut milk; seasoned with Mexican’esque spices. It is topped with salty, quick pickled purple cabbage and crunchy oven toasted tortilla crisps. Cayenne provides just the right amount of slow subtle heat. While this combination of flavours may seem strange, they work surprisingly well together. Depending on what you have in your fridge, you can further garnish this bowl with jalapeño, cilantro, or green onion.

As with most of my recipes, this bright orange beauty can easily be modified to meet your hunger level and preferences. I have enjoyed a bowl of this soup alongside a grilled cheese sandwich (hello dipping). As well, I have added shrimp, seasoned and sautéed with similar spices found in the soup (lime juice, salt, garlic powder, chilli powder, cumin). Black beans could also seamlessly become part of this bowl. If you want to keep it simple or save some time, go au natural and skip the toppings and/or garnishes; it will still be tasty. Let your cravings be your guide on this one!

I hope you love this vibrant and colourful soup as much I do!

Ciao,

Sarah

Carrot, Cauliflower & Coconut Soup with Pickled Purple Cabbage & Tortilla Crisps

Servings: 4

Prep + Cook Time: 1 hour

INGREDIENTS

Pickled Purple Cabbage
2 cups purple cabbage, finely sliced
Juice of 1 lime
3/4 tsp salt

Carrot, Cauliflower & Coconut Soup 
1 tbsp olive oil or coconut oil
1 small cooking onion, diced
3 garlic cloves, chopped
1 tbsp fresh ginger, chopped
4 cups cauliflower (1 small head), cut into small florets
3 cups carrots (5 carrots), sliced
2 cups cherry tomatoes (or other variety)
1/4 tsp cayenne (adjust to taste)
2 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1/2 tsp salt
1 (400 ml) can full fat coconut milk
1 cup water + 3 tsp vegetable bouillon paste
Juice of 1/2 a lime (adjust to taste)
Optional Garnish: jalapeño slices, chili’s, chopped cilantro, and/or chopped green onion.

Note1: For the bouillon paste I use a brand called “Better than Bouillon“. You can substitute the water and bouillon paste with vegetable stock and increase/adjust the amount of salt and seasonings to your preference.
Note2: I reserved a small amount of coconut milk to drizzle over each bowl when serving. This is totally optional.

Tortilla crisps
4 small corn tortilla shells, sliced into 1/4 inch pieces
Olive oil
Garlic powder
Salt

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Combine cabbage, lime juice and salt in a bowl and mix. Set aside in the fridge.
  3. Heat oil in large pot on medium heat; add onion, garlic, ginger and sauté for a few minutes or until onion begins to turn translucent.
  4. Add cauliflower, carrots, tomato and spices to pot; stir and cook for about 5 minutes.
  5. Add coconut milk, water and bouillon paste to pot and bring to a boil. Once boiling, simmer over low heat for about 15 minutes with lid on.
  6. Meanwhile, add tortilla shell pieces to parchment lined baking sheet and drizzle with olive oil and  sprinkle with garlic powder and salt. Toss together and evenly lay pieces across pan. Bake for approximately 8-10 minutes or until crispy.
  7. Once soup has simmered for about 15 minutes, add to blender and puree in batches. Add pureed soup back to pot, add lime juice and reheat if necessary. Taste and adjust seasonings. You can also use an immersion blender to puree soup.
  8. To serve, ladle soup into bowls and top with pickled cabbage, tortilla crisps, and any other preferred garnishes.