I love finding new dishes that are easy, pretty nutritious and (of course) include two of my favorite things: curry flavor and soup. I recently came across this recipe and knew I had to try it. I'm also not a huge cauliflower fan, and this was a perfect way to enjoy it without being kind of grossed out by its general unpleasantness (apologies to those who love cauliflower).
I made a few tweaks to the original recipe, adding more chicken broth than water and amping up the amount of curry powder in the soup. Next time I'm thinking of hunting down some garam masala to see how that changes the flavor profile.
Curried Cauliflower and Sweet Potato Soup
- 1 large head cauliflower (the one I used was about 7″ in diameter)
- Olive oil for drizzling
- 1 tbsp. curry powder or garam masala
- 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
- 1 sweet onion, diced
- 3 cloves garlic
- 5 cups chicken broth
- 3 cups filtered water
1. First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Spread out the pieces on an ungreased cookie sheet and lightly drizzle with olive oil. Once coated, sprinkle cauliflower lightly with spice. Roast in the oven til golden grown on the tops and tender (about 25 minutes).
2. In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (about 1 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender (about 15 minutes). Add in cooked cauliflower and blend with immersion blender until to desired consistency.