On a chilly January day, what is better than a big bowl of hot, flavourful happiness? Well… unless you have a really big box of chocolates, then I would have to say not too much. I haven’t made a batch in a while, but I actually fell asleep last night dreaming of the delicious, delectable, delightful dishes I would whip together. The product? Sweet potato cauliflower coconut curry soup! You heard me! Check it out!
What You Need
3 large carrots, peeled and chopped
2 celery stalks, chopped
1 medium white onion, chopped
Spices to taste – I used bay leaves, salt, cracked pepper, parsley and mixed green herbs
5-6 medium to large sweet potatoes, peeled and chopped
1 medium head of cauliflower, chopped
1 can organic coconut milk
1 medium onion, finely diced
3 cloves garlic, finely diced
2 tbsp ginger, finely diced
1 tbsp oil oil
Spices to taste – cracked pepper, paprika, cumin, cayenne, curry
In a large pot, filled about 3 quarters with water, bring carrots, celery, onions, and spices to a boil. This is your standard stock recipe and trust me, you won’t regret making your own. Boil on high for about 15 minutes, or until the vegetables are tender, cover to reduce liquid over medium high heat.
Add chopped sweet potato and cauliflower to pot and bring back to boil. You may need to add more liquid – you can use water or low-sodium vegetable stock – to cover the vegetables and soften. When all vegetables are tender, separate from broth and pulse until smooth in a food processor. You want to keep the stock you’ve created. Don’t get rid of it! Once smooth, slowly stir the blend back into your broth until the consistency is smooth.
In a hot pan over medium high heat, give your onions, garlic and ginger a quick bath in some EVOO with some salt and pepper. I’m not huge on salt, but it does make a difference in seasoning. Pepper, however… that’s another story! When your onions are translucent, stir them and the coconut milk into your soup over very low heat. From here, it’s truly a taste test free for all. I made a large batch for meal prep and found myself adding more spices as I went. When you hit the sweet spot, you’ll know, just have a little spoon ready to go!
Your end result should be warm, spicy and bold – a bowl full of comfort! I served mine with a little bit of brown rice and sriracha. This recipe is not only completely vegan and gluten free but also, seeing your own measures, is low in sodium. I prefer to opt for as many spices and herbs as possible in favour of excessive salt, and the coconut milk really brought it all together. True to my green spoons, I knew that I wanted to have as many vegetables in the mix as possible, and cooking all the veggies in the broth made a huge difference in my overall flavour and aroma, especially the cauliflower which, while incredibly fibrous and healthy, is an absorbent or dormant vegetable.
Throw on your favourite sweat pants, hit play on Netflix and enjoy!