Antioxidant-Rich Purple Soup
Ingredients
olive oil for drizzling
4–5 cups medium-sized purple cauliflower florets
2 heaping cups peeled and chopped purple sweet potatoes
1 medium onion, peeled and chopped
1/3 cup sliced fennel bulb
4–6 garlic cloves, peeled and roughly chopped
2 large carrots, peeled and chopped (purple or orange)
sea salt and black pepper, to taste
48 oz. vegetable broth, more may be needed
1 can coconut milk
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Add the cauliflower and sweet potatoes to a large bowl. Drizzle with olive oil and add a few pinches of salt and pepper. Toss to coat.
Place the cauliflower florets and sweet potatoes on a large baking sheet. Place the sheet on the bottom rack of the oven for 30 minutes, flipping veggies midway through baking until they have begun to caramelize and are slightly tender.
To make the soup base, drizzle a little olive oil into a large Dutch oven or pot and place on the stove over medium-high heat. Add the onion and sauté for 1-2 minutes. Stir in fennel, garlic, and carrots. Continue to cook the vegetables until fragrant and slightly soft.
Add roasted cauliflower and sweet potatoes to the pot. Pour enough broth to cover all the veggies, about 6-8 cups. Bring the soup to a boil, cover, and reduce heat to medium-low. Let simmer until the large vegetables are tender and can easily be pierced with a fork, about 10-15 minutes. Season with salt and pepper to taste.
Use an immersion blender or transfer soup to a high-powered blender with a ladle (you will need to do several batches in the blender) and blend until creamy. BE EXTREMELY CAREFUL in transferring and blending hot soup. DO NOT OVERFILL the blender. Add 1/2 can of coconut milk (or more, depending on your desired thickness and taste).
Serve soup warm. Top with a dollop of coconut milk.
An orchid flower makes a beautiful garnish, and it’s edible!