Ingredients

• *For the soup
• 1 Tbsp Avocado oil
• 1 red onion, sliced
• 1 teaspoon fresh turmeric, minced
• 1 cup Carrots, cut into slices
• 1 head Cauliflower, stem removed, chopped
• 2 tomatoes, diced
• 1 15 ounce can chickpeas, drained and rinsed well
• 2 cloves Garlic, minced
• 2 15 ounce cans of Coconut Milk
• 1 cup Water
• 1 tsp Ground turmeric
• 1 tsp Cumin
• 1 tsp Curry
• ½ tsp Coriander
• 1 tsp Nutmeg
• 1 tsp Cinnamon
• To Taste Salt and white pepper
• *For serving:
• Pesto
• 1/2 bunch cilantro, parsley, chopped

Cooking Instructions

1. Heat the oil in a large stockpot on medium high heat.
2. When the oil is hot add the onions and carrots. Cook for about 4-5 m until they start to get light golden.
3. Add the fresh turmeric and cauliflower and cook for two minutes.
4. Add the garlic and cook for one minute.
5. Add the coconut milk, water, and tomatoes, stir well.
6. Add the spices and stir to blend.
7. Bring the soup to a boil then reduce heat to simmer. Cook for 20-25 minutes or until the carrots and cauliflower can be easily pierced with a fork.
8. Serve and top with pesto and fresh chopped herbs of choice