- 1 medium white onion (300 g), diced
- 4 cloves garlic, minced
- 1 tbsp peeled fresh ginger, grated or minced
- 1 large or 2 small carrots (160 g), peeled and diced
- 4 cups (400 g) cauliflower, chopped into small florets
- 2 cups (350 g) peeled and diced sweet potato
- 1 tbsp turmeric
- 3 cups vegetable broth
- 1 cup canned coconut milk (see notes)
- good pinch of black pepper, or to taste
- sea salt, to taste
- squeeze of fresh lemon or lime juice
- 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 it’s 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 it’s 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 it’s own or topped with roasted chickpeas and fresh cilantro.
- To make roasted chickpeas, add 1 can of drained and rinsed chickpeas, or about 2 cups of cooked chickpeas to a pan and drizzle with a tiny bit of olive oil. Sprinkle with whatever spices you want, you can just use salt and pepper, or add a bit of turmeric and cumin as well. Roast them at 400 degrees until crispy, which take about 30 to 40 minutes.
- You can use full-fat or light canned coconut milk. Use full-fat for a richer and creamier soup with a bit more coconut flavour. Use light coconut milk for less coconut flavour and a lower fat recipe.
Recipe from Deryn at Running On Real Food.