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Curried Cauliflower Soup With Sweet Potato Noodles
[Vegan]

Author Bio

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Curried Cauliflower Soup With Sweet Potato Noodles [Vegan]

4-6

Dairy Free

Vegan

This vegetable-packed, velvety soup will feed your cozy food cravings all throughout fall. This cauliflower-based soup is seasoned with a good dose of curry powder and blended with nutty cashew cream, then blended until smooth. Then, it’s topped with a pile of tender-crisp, coconut-scented sweet potato noodles.

Ingredients You Need for Curried Cauliflower Soup With Sweet Potato Noodles [Vegan]

For the Soup:

1 tablespoon coconut oil
1 tablespoon garlic, minced
1/2 tablespoon fresh ginger, minced
5 cups cauliflower, cut into florets (about 1 pound of florets)
1 large onion, roughly chopped
1 tablespoon yellow curry powder
2 teaspoons coconut sugar
2 teaspoons sea salt
A generous sprinkle of pepper
1 13.5-ounce can light coconut milk

For the Sweet Potato Noodles:

1 tablespoon coconut oil
2 medium sweet potatoes, peeled and spiralized with the 3-millimeter blade

For the Cashew Cream:

1 cup toasted cashews, soaked in water at least 6 hours, plus additional, for garnish (see notes)
3/4 cup, plus 1 tablespoon water
Cilantro, for garnish

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How to Prepare Curried Cauliflower Soup With Sweet Potato Noodles [Vegan]

Heat the coconut oil up in a large pan on medium-high heat. Add in the garlic and ginger and cook until fragrant, just 30 seconds or so.
Add in the cauliflower, onion, curry powder, sugar, salt, and pepper and stir until the vegetables are evenly coated with the spice mixture. Cook, stirring occasionally, until the cauliflower is fork-tender, about 5 minutes.
Pour the coconut milk into the pot, stir, and cover. Reduce the heat to medium and simmer 10 minutes.
While the sauce simmers, heat the remaining 1 tablespoon of coconut oil in a separate large pan on medium heat. Add in the sweet potato noodles, toss to evenly coat in the oil and cook, stirring occasionally, until the noodles wilt and become fork tender.
Drain the water from the cashews and place the cashews into your high-speed blender. Add the 3/4 cup, plus 1 tablespoon water and blend until smooth and creamy.
Add the entire coconut milk/cauliflower mixture into the blender. Turn the blender to the "soup" setting and blend until smooth.
Divide the soup between bowls, followed by the sweet potato noodles. Garnish with chopped cashews and cilantro.

Notes

Don't skip toasting the cashews, as it adds a lot of flavor. You can spread un-toasted cashews on a small baking sheet in a 350°F oven and cook until lightly brown, if you need to toast them. Do this before soaking.