Cauliflower & Sweet Potato Curry Soup
photo by Bergy
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 teaspoons vegetable oil
- 2 teaspoons garlic, crushed
- 1 cup onion, chopped
- 1 teaspoon curry powder
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 2 cups cauliflower, chopped
- 4 cups vegetable stock or 4 cups chicken stock
- 3 1⁄2 cups sweet potatoes, diced
- 1 1⁄2 tablespoons honey
-
Garnish
- 3 tablespoons low-fat sour cream or 3 tablespoons plain yogurt
- 1⁄4 cup cilantro, chopped
directions
- In a large saucepan sprayed with vegetable spray, heat the oil.
- Sauté the garlic and onion until softened, about 5 minutes.
- Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.
- Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
- Transfer to a food processor or blender and purée until creamy and smooth.
- Return to the saucepan and thin with more stock ifdesired.
- Ladle into bowls. Garnish with a dollop of sour cream and cilantro.
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Reviews
-
Definitely needed more curry to my taste (I used 3X). The quality of the spices you use will make a huge difference. I did not have enough sweet potatoes so I also used butternut squash. I added red lentils to get some proteins. Easy, quick and totally worth making. Gave it a 4 only because it needs some adjustments for the flavours.
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Mmmmmmmmm. Delicious. A wet and cold winters day and DH came back from the markets with a beautiful looking cauliflower, so I checked out food.com for inspiration and found it here. So pleased I made it. Did a couple of small tweaks. Used just 2 tsp of honey (we're not partial to too much sweetness), used 1/2 a cinamon stick as I discovered I'm out of powdered cinamon and didn't blend the soup - just served it up chunky. A personal preference. A perfect heart warming soup that I will certainly be making again. Thanks you for posting, Kelly.
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Tweaks
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Absolutely Delicious! I have made it a couple of times now and it has been great each time. After serving it, everyone wants the recipe! A couple of variations I have tried are: 1) Replaced cauliflower with sweet potato. Just as good. 2) Used just water, not stock. Really lowers the sodium content without affecting flavour much at all.
RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
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