Curry Sweet Potato Soup with Cauliflower
Curry Sweet Potato Soup with Cauliflower is a comforting and nourishing dish that warms the soul on chilly evenings. This creamy soup blends the natural sweetness of sweet potatoes and the subtle earthiness of cauliflower with aromatic spices, resulting in a vibrant bowl of goodness. Perfect for cozy nights in or impressing guests, this recipe is simple to prepare and packed with nutrients. Enjoy its rich flavors and silky texture as a delightful meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Blending
- Cuisine: Asian
Ingredients
Scale
- 2 cups sweet potatoes, peeled and diced
- 2 cups cauliflower florets
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Peel and dice sweet potatoes; rinse and break cauliflower into florets.
- Sauté aromatics: In a large pot over medium heat, add a splash of vegetable broth. Stir in grated ginger for about one minute until fragrant.
- Add vegetables: Incorporate sweet potatoes and cauliflower, stirring for five minutes until they begin to soften.
- Add spices: Mix in red curry paste and vegetable broth. Bring to a gentle boil, then reduce heat to simmer for 20 minutes until tender.
- Blend until smooth: Carefully transfer the soup to a blender or use an immersion blender until silky smooth.
- Finish with coconut milk: Return the blended soup to low heat, stir in coconut milk and lime juice; warm without boiling. Adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 302
- Sugar: 6g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg