Curried Cauliflower & Sweet Potato Soup

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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The flavours of cumin and coriander go so well with this creamy soup.  This one is perfect for Sunday meal prep because it’s great to have in a pinch as a weeknight meal during the colder months.  My boys like this soup in their lunch as well and it makes an amazing starter for a holiday meal.

To store the soup, you can store it in a glass mason jar or an airtight container for a week in the refrigerator.  Make sure the soup is at room temperature before storing it in the refrigerator.  This soup also freezes well but again, bring the soup down to room temperature before you freeze it.  It will last up to a month in the freezer.

20200929 160203800 iOS cauliflower Curried Cauliflower & Sweet Potato Soup

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curried cauliflower and sweet potato soup by Julie Miguel of Dailytiramisu.com

Curried Cauliflower & Sweet Potato Soup


  • Author: Julie
  • Total Time: 40 mins
  • Yield: 8 1x

Description

Makes about 2 litres of soup, serves 8


Ingredients

Scale
  • 4 Tbsp Extra-virgin olive oil
  • 1 sweet onion, finely diced
  • 2 cloves garlic, grated
  • 2 stalks celery, trimmed and finely chopped
  • 8 sprigs of fresh thyme, leaves removed and branches discarded
  • 2 bay leaves
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp turmeric
  • ¼ tsp white pepper
  • 1 head cauliflower, trimmed and chopped into 1 inch pieces
  • 1 large sweet potato, peeled and chopped into 1 inch cubes
  • 68 cups low sodium chicken or vegetable broth
  • Salt & pepper to taste
  • Juice from ½ Lemon
  • Garnish: Sour cream or crème fraiche
  • Fresh chives, finely chopped
  • 46 pieces warmed Naan bread cut into triangles, for serving

Instructions

  1. Heat a large deep pot on high heat. Add olive oil and then add the onions, celery, garlic, spices and herbs. Cook until the onions are softened (about 3 minutes).
  2. Add the sweet potatoes and cauliflower into the pot and cook them until they are softened and become golden about 8-10 minutes (colour equals flavour so make sure they have nice colour on them).
  3. Add the broth and bring the soup to a boil. Simmer for 15 minutes to allow all the flavours to come together and flavour the broth.
  4. Remove the bay leaves and use a counter top blender (in batches) or hand blender (blend right in the pot) to blend the soup until it is very smooth. Add more stock if you find your soup is too thick.
  5. Add the lemon juice and stir into the soup. The lemon will brighten up all the flavours in the soup!
  6. Serve hot with a dollop of sour cream or crème fraiche, chopped chives and the warmed naan bread.
  • Prep Time: 10 mins
  • Cook Time: 30 mins

 

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