Curried Cauliflower and Sweet Potato Soup

Print

I came up with this soup on a cold fall day, when I was craving something warm, comforting, and tasty. This soup incorporates some of my absolute favorite ingredients (cauliflower, curry, and spices) so I just knew it would be extremely satisfying. Since I’m always looking for ways to make classic recipes healthy, this soup is low in sodium and low calorie, yet filling and extremely flavorful.

Further Food Nutritionist Commentary:

This soup is heart healthy, anti-inflammatory, and immune and mood-boosting. Not to mention the high vitamin A content to keep your eyes healthy as well. I love adding spices like turmeric to anything; its anti-inflammatory properties are known to aid in stomach pain, digestion, arthritis, and even cancer, just to name a few. This soup is a must for anyone looking to stay healthy throughout the cold weather season.

By Katie Bishop, MS, Nutritionist
array(3) { [0]=> array(3) { ["thumb"]=> string(106) "https://www.furtherfood.com/wp-content/uploads/2015/01/Bishop-Katie-Curried-Cauliflower-Soup-2-150x150.jpg" ["full"]=> string(98) "https://www.furtherfood.com/wp-content/uploads/2015/01/Bishop-Katie-Curried-Cauliflower-Soup-2.jpg" ["attachment_id"]=> string(4) "1764" } [1]=> array(3) { ["thumb"]=> string(106) "https://www.furtherfood.com/wp-content/uploads/2015/01/Bishop-Katie-Curried-Cauliflower-Soup-1-150x150.jpg" ["full"]=> string(98) "https://www.furtherfood.com/wp-content/uploads/2015/01/Bishop-Katie-Curried-Cauliflower-Soup-1.jpg" ["attachment_id"]=> string(4) "1763" } [2]=> array(3) { ["thumb"]=> string(106) "https://www.furtherfood.com/wp-content/uploads/2015/01/Bishop-Katie-Curried-Cauliflower-Soup-4-150x150.jpg" ["full"]=> string(98) "https://www.furtherfood.com/wp-content/uploads/2015/01/Bishop-Katie-Curried-Cauliflower-Soup-4.jpg" ["attachment_id"]=> string(4) "1766" } }

Curried Cauliflower and Sweet Potato Soup

  • Prep Time:15 minutes
  • Cook Time:1 hour
  • Servings: 5-6

Ingredients

1 sweet potato (washed and scrubbed)

1-2 tablespoons coconut oil

1 ½ small yellow onions (chopped)

4 garlic cloves (chopped)

½ cup green onion (chopped)

2 tablespoons red thai curry paste

1 head of cauliflower (broken into little florets)

2 cups water

1 can light coconut milk

¼ cup cilantro (coarsely chopped)

1 tablespoon Daily Turmeric Tonic

½ teaspoon curry powder

⅛ teaspoon cayenne pepper

salt to taste

Instructions

  1. Preheat oven to 450 degrees and put in the sweet potato, wrapped in aluminum foil.
  2. On medium high heat, melt coconut oil in a soup pot.
  3. After about a minute, add in chopped onions, garlic, and green onions. Sautee the veggies for about 5 minutes.
  4. Add the curry paste, and continue to saute for about a minute, then add the cauliflower.
  5. Once the curry paste is mixed in well with all of the veggies, add the water, coconut milk, cilantro and the rest of the spices.
  6. When the mixture begins to boil, reduce heat to a simmer and cook for about 40 minutes, or until cauliflower is soft.
  7. Take the sweet potato out of the oven and cut it in half. If it is cooked all the way (it should be soft) chop up the sweet potato into pieces about 1 centimeter wide and set aside. You can leave the skin on for added fiber. Place the sweet potato back in the oven if it is not soft enough.
  8. Puree the soup in batches in a blender, making sure to vent the top. Pour the soup into a large bowl for serving/storage.
  9. Once the soup is pureed, add the chopped sweet potato and stir it in.
  10. Serve with salt, pepper, and a sprinkle of cayenne as desired.

Suggested pairings:

I suggest adding chopped tofu for a protein, or serve with a side of grilled chicken and naan bread.

Preheat oven to 450 degrees and put in the sweet potato, wrapped in aluminum foil. On medium high heat, melt coconut oil in a soup pot. After about a minute, add in chopped onions, garlic, and green onions. Sautee the veggies for about 5 minutes. Add the curry paste, and continue to saute for about a minute, then add the cauliflower. Once the curry paste is mixed in well with all of the veggies, add the water, coconut milk, cilantro and the rest of the spices. When the mixture begins to boil, reduce heat to a simmer and cook for about 40 minutes, or until cauliflower is soft. Take the sweet potato out of the oven and cut it in half. If it is cooked all the way (it should be soft) chop up the sweet potato into pieces about 1 centimeter wide and set aside. You can leave the skin on for added fiber. Place the sweet potato back in the oven if it is not soft enough. Puree the soup in batches in a blender, making sure to vent the top. Pour the soup into a large bowl for serving/storage. Once the soup is pureed, add the chopped sweet potato and stir it in. Serve with salt, pepper, and a sprinkle of cayenne as desired.Suggested pairings: I suggest adding chopped tofu for a protein, or serve with a side of grilled chicken and naan bread.

Nutrition Information

Per Serving: (5)  Calories: 161; Total Fat: 8g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 76mg; Potassium: 660mg; Carbohydrate: 20g; Fiber: 6g; Sugar: 7g; Protein: 6g

Nutrition Bonus:

Vit C: 142%;  Vit A: 93%; Iron: 9%

Add an anti-inflammatory boost with our Daily Turmeric Tonic!

Print

Leave a comment

Your email address will not be published.

One thought on “Curried Cauliflower and Sweet Potato Soup

  1. Katie Bishop, MS

    If you don’t want to buy or use curry paste in this recipe, don’t worry! It just adds an extra element of curry flavor. Instead you can use a little extra curry powder, turmeric, and maybe some other spices like chili powder and ginger.

    Reply

Feel Amazing Everyday

with Further Collagen

  • Lose weight
  • Reverse aging
  • Strenghten bones and joints

Buy Now

Send this to friend