Roasted Cauliflower Soup with Coconut and Turmeric

INGREDIENTS

2 1/2

to 3 lbs cauliflower, (roughly 2 small heads) cut into medium florets

3 tbsp

extra virgin olive oil

3/4

teaspoon ground turmeric

kosher salt

freshly ground black pepper

medium yellow onion, diced

2 cloves

garlic, minced

medium carrots, peeled and diced

stalks celery, diced

2 tsp

Thai red chili paste

4 cups

low-sodium chicken broth, plus more if needed

1 15 ounce can

full-fat coconut milk

1 tbsp

grated fresh ginger

1/2

juicy lime, plus more if needed

small handful cilantro leaves, finely chopped