I love orange food. Not just for the colour itself but also for the healthy carotenoids that contribute these golden hues.
Carotenoids are one of the 7 Foods That Pause Aging (which I wrote all about on the Parsley Health Blog - here)
Anyways, there's cauliflower in here as well which is a bonus because cauliflower is part of the cruciferous family (along with uncle Broccoli and cousin Arugula a.k.a Rocket) which is considered great for detoxification, according to your liver.
Enough of the science and stuff ammiright. Here's how to make this golden baby today:
2-3 tbsp coconut or avocado oil.
1 medium yellow onion chopped
2 cloves garlic minced
1 medium head cauliflower cut into florets
1 piece of ginger (2 tablespoons grated / I inch piece)
4 large carrots roughly sliced
1 tsp Himalayan salt
2 tsp organic turmeric root (dried and ground)
1/2 tsp ground white pepper
2 cups vegetable broth or bone broth (optional)
2 cups water
1 can coconut milk or 2 tablespoons creamed coconut ( creamed coconut is whole organic coconut, blended into a pulp. I use ‘Biona Coconut Creamed’ or Good Life’s organic coconut milk - both available from Spar health section )
Heat the olive oil in a large stock pot set over medium heat. Add the onion, garlic, salt and pepper and cook until slightly softened and fragrant, about 3 minutes.
Add the carrots, cauliflower florets, ginger, turmeric followed by the broth and water; bring to a simmer, cover and cook until the vegetables are fork tender, about 15 minutes. Add the coconut milk / cream. Allow to simmer for another 10 minutes or just turn off the heat and forget about it; go to yoga; have a bath; call a friend.
When you're ready to almost eat. Blend it all up with a stick blender or a Nutribullet / Vitamix.
Top with freshly chopped cilantro (coriander), hemp or sunflower seeds, and some chili flakes if you want an extra kick. I stirred in a spoon of homemade cashew cream cheese and it was the right move.