A comforting bowl of curried cauliflower-sweet potato soup with tremendous flavor for those gloomy nights. Garnish with a dollop of sour cream or plain yogurt and top with chopped cilantro or parsley, if desired.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large pot over medium heat. Add onion, garlic, salt, and pepper; saute until onions are nicely browned, 5 to 7 minutes. Stir in curry powder, cumin, and cinnamon. Increase heat to medium-high, add water and chicken broth, and bring to a boil. Add sweet potatoes and cauliflower, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.

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  • Puree soup with an immersion blender until nice and smooth, adding more water if too thick for your liking. Cook until heated through, 3 to 5 minutes.

Nutrition Facts

244 calories; protein 5.4g; carbohydrates 49.4g; fat 3.6g; cholesterol 10.1mg; sodium 666.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/06/2020
I liked this recipe. Instead of butter, I used coconut oil. I had a huge organic sweet potato which I cut up but did not peel. It was about the size of 2-3 small ones. I had a 32 ounce carton of chicken broth which I used instead of the water and broth called for in the recipe. Those were the only changes I made. The soup warmed me up on this cool gray day. I'll make it again and maybe add more garlic. Read More
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