Cauliflower Sweet Potato Turmeric Soup
Cauliflower Sweet Potato Turmeric Soup could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. For $1.45 per serving, you get a soup that serves 6. One portion of this dish contains approximately 4g of protein, 10g of fat, and a total of 204 calories. 8 people have made this recipe and would make it again. A mixture of turmeric, canned coconut milk, carrots, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 35 minutes. Autumn will be even more special with this recipe. It is brought to you by Running on Real Food. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Try Roasted Sweet Potato and Cauliflower Rice Buddha Bowls with Turmeric Tahini Dressing, Sweet Potato and Chicken Soup with Basil and Turmeric, and Turmeric Roasted Sweet Potato and Macadamia Soup for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
good pinch of black pepper, or to taste
1 cup canned coconut milk (see notes)
1 large or 2 small carrots (160 g), peeled and diced
4 cups (400 g) cauliflower, chopped into small florets
1 tbsp peeled fresh ginger, grated or minced
4 cloves garlic, minced
tablespoon of fresh lemon or lime juice
sea salt, to taste
2 cups (350 g) peeled and diced sweet potato
1 tbsp turmeric
3 cups vegetable broth
1 medium white onion (300 g), diced
Equipment:
pot
immersion blender
blender
Cooking instruction summary:
In a soup pot over medium heat, saute the onion, garlic, ginger, carrot, cauliflower and sweet potato in 1/4 cup of the vegetable broth until fragrant and starting to soften, about 10 minutes. Add a splash more broth if its starting to stick.Add the rest of the vegetable broth and simmer lightly until the cauliflower and sweet potato are tender, about 20 minutes.Stir in the coconut milk and if needed, more vegetable broth to reach desired consistency.Blend about 1/2 to 3/4 of the soup so its somewhat creamy but still has some cauliflower and sweet potato chunks. You can do this by scooping it into a blender or by using an immersion blender right in the pot. If you prefer a completely creamy soup, feel free to blend it all until smooth.Season with salt and pepper and a squeeze of fresh lemon or lime juice, if desired.Serve on its own or topped with roasted chickpeas and fresh cilantro.
Step by step:
1. In a soup pot over medium heat, saute the onion, garlic, ginger, carrot, cauliflower and sweet potato in 1/4 cup of the vegetable broth until fragrant and starting to soften, about 10 minutes.
2. Add a splash more broth if its starting to stick.
3. Add the rest of the vegetable broth and simmer lightly until the cauliflower and sweet potato are tender, about 20 minutes.Stir in the coconut milk and if needed, more vegetable broth to reach desired consistency.Blend about 1/2 to 3/4 of the soup so its somewhat creamy but still has some cauliflower and sweet potato chunks. You can do this by scooping it into a blender or by using an immersion blender right in the pot. If you prefer a completely creamy soup, feel free to blend it all until smooth.Season with salt and pepper and a squeeze of fresh lemon or lime juice, if desired.
4. Serve on its own or topped with roasted chickpeas and fresh cilantro.
Nutrition Information:
covered percent of daily need
