Creamy Coconut Curry Sweet Potato-Cauliflower Soup

Lately, I’ve had a minor obsession with cauliflower and sweet potatoes.

Everywhere I look, I see wonderful dishes made with these healthy, hardy staples.

Sweet potatoes are chock full of nutrients including vitamin A, vitamin C, manganese,

fiber, antioxidants, complex carbohydrates and they are low in calories.

Cauliflower is a member of the cruciferous family of vegetables.

One serving of cauliflower contains 77 % of the recommended daily value of vitamin C.

It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium,

phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.

I have made sweet potato soup, mashed sweet potatoes, roasted sweet potatoes,

sweet potato chowder, sweet potato patties.

I have roasted, steamed, boiled and riced cauliflower, but I have never combined

sweet potatoes with cauliflower.

That’s why I decided to experiment with this combination.

After a few less-than-delicious tries, I finally found a combination of ingredients that

satisfied my taste buds:  Creamy Coconut Curry Sweet Potato-Cauliflower Soup.

Creamy Coconut Curry Sweet Potato-Cauliflower Soup

Serves 4

Ingredients

1 pound organic sweet potatoes, peeled and cut into 1-inch cubes

1 head organic cauliflower, cut into florets

1 large organic onion, diced

3 stalks organic celery, sliced

3 organic carrots, sliced

1 cup organic mushrooms, sliced

2 organic garlic cloves, minced

Olive oil

Sea salt

1 15oz can organic coconut milk

1 tablespoon organic maple syrup

1 tablespoon Thai red curry paste

2 tablespoons lime juice, freshly squeezed)

2 cups filtered water or organic vegetable broth

Directions

Preheat oven to 425°.

Toss the cauliflower with 1 tablespoons of the oil and 1/2 teaspoon salt.

Arrange in an even layer on a parchment-lined baking sheet.

Toss the sweet potato, carrots and celery with 1 tablespoon oil and

1/2 teaspoon sea salt.

Arrange in an even layer on another parchment-lined baking sheet.

Roast the vegetables in the oven for 30 minutes, or until they are tender and caramelized.

While the veggies are roasting, heat 1 tablespoon oil in a heavy stockpot.

Saute the onion and mushrooms over medium-high heat until soft, 5 minutes.

Stir in the garlic and curry paste.

Cook 2 minutes.

Pour in the coconut milk and 2 cups water and scrape up any brown bits that may have

formed on the bottom of the pan.

Bring it all to a boil.

Next, stir in the mushrooms, roasted cauliflower, sweet potato, carrots, celery, maple syrup

and lime juice.

Bring back to a simmer then remove from the heat.

Puree 2/3 of the mixture with maple syrup and lime juice in your blender until smooth.

Add additional liquid if needed to create the consistency you want.

Pour the pureed mixture back into your pot.

Lightly chop the remaining 1/3 of the vegetables into small chunks.

Stir them into the pureed mixture.

Simmer the soup for a few minutes until it is heated through.

Taste, and adjust seasoning as desired.

Serve in soup bowls.

Garnish, if desired, with crushed red pepper, scallions or sliced avocado.

Are you a soup lover?

What are some of your favorite soups to make?

Share your thoughts and comments with us.

“Shared on Healthy Vegan Fridays”

“Shared on Meatless Monday”