3 stalks of organic celery, sliced thin (2-3 mm)
2 small organic carrots, sliced thin (2 mm)
1 large organic white or yellow onion, roughly diced
2 T organic cooking oil of your choice
1 head of organic cauliflower, roughly chopped
5 cloves of organic garlic, roughly chopped
1 T fresh organic ginger, finely chopped or grated
1 T organic dried turmeric
½ T organic ground black pepper (or less if you prefer it milder)
1 t sea salt
1 32 oz carton low sodium organic chicken or veggie broth (use veggie for vegan/vegetarian option)
1 can full fat organic coconut milk
½ cup fresh organic cilantro, chopped (optional)

Sautee the celery, carrots, and onion in cooking oil until partially cooked. Add in the cauliflower, garlic, ginger, turmeric, black pepper, and sea salt. Pour in broth and cover with a vented lid. Cook until the cauliflower is easily sliced with a stirring spoon. Add in the coconut milk. Using an immersion blender, puree the soup until smooth. Serve with cilantro if desired.