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a bowl of the Immune Boosting Golden Milk Soup with Roasted Cauliflower

Golden Milk Soup with Red Lentils & Roasted Cauliflower

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 8 1x


Anti-inflammatory, immune boosting super food ingredients meet to create a delicious soup with a turmeric, ginger and coconut milk.



  • 1  medium head Cauliflower, broken into florets
  • 56 Tbsp. Coconut or Olive Oil
  • 1 large Onion, finely diced
  • 4 cloves Garlic, finely minced
  • 1-inch fresh Ginger, grated
  • 1 1/2 cups dried Red Lentils
  • 1 15 ounce can Organic Coconut Milk
  • 2 tsp. dried Turmeric
  • 2 TbspSavory Spice Store Indochina Blend*
  • 8 cups Chicken Bone Broth or Vegetable Broth
  • Salt, to taste


  • Preheat the oven to 425F, place the cauliflower on a roasting pan and roast until golden, stirring once or twice, approximately 35 minutes total; set aside.
  • Heat a large stockpot over medium heat, add the coconut oil and the chopped onion.
  • Cook, scraping the bottom to scrape up the brown bits. Once the onion begins to caramelize, add the garlic, and add a few teaspoons of water at a time to the pan to release the brown ‘fond’.
  • Stir in the ginger and spices.
  • Add the broth, coconut milk, cauliflower and red lentils.
  • Let the soup come to a gentle simmer for about 20 minutes, until the lentils are softened.
  • Puree until smooth or leave chunky.
  • Taste the soup and adjust seasoning, to taste.
  • To serve: divide soup among bowls and garnish with toasted coconut, or chopped herbs.


Indochina is a wonderful curry type blend, any favorite curry bland can be substituted.

  • Category: Soup

Keywords: Anti-Inflammatory, Immune Boosting, Golden Milk, Turmeric