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Sweet Potato Curried Cauliflower Soup

1 tsp whole cumin seeds
½ tsp whole fennel seeds
½ tsp whole coriander seeds
5 tbsp olive oil, divided
¼ head cauliflower, chopped into coarse pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
1 piece (1” inch) candied ginger, finely chopped
1 large sweet potato, peeled and cut into 1” cubes
4 cups vegetable stock or water
2 tbsp tamari or soy sauce
6 dates, coarsely chopped
1 tbsp curry powder

1. In a large, heavy skillet, toast the seeds over medium-high heat until they begin to
pop and become fragrant, about 2 minutes; do not allow them to smoke or burn.
Add 2 tbsp oil to the pan and heat; stir in cauliflower. Reduce heat to medium-low and cook,
stirring frequently for 8 minutes or until cauliflower is caramelized and tender when pierced
with the tip of a knife. Set the pan aside.

2. In a soup pot, heat 2 tbsp of the oil over medium heat. Stir in onion and cook, stirring
occasionally, for 5 minutes or until slightly softened. Add remaining oil, garlic, ginger
and sweet potato, and cook, stirring frequently, for 2 minutes. Stir in liquid, tamari or soy
and dates. Increase heat and bring to a light boil. Then reduce heat and simmer for 20 minutes
or until sweet potato is soft.

3. Using a potato masher or fork, mash sweet potato in the pot to thicken the soup.
Add curry and cauliflower; simmer for 3 minutes or until cauliflower is heated through.

Serves 4. Analysis per serving: 245 calories, 3g protein, 17g fat (2g saturated), 4g fiber,
22g carbohydrate, 543mg sodium

Source: The Vegan Cook’s Bible by Pat Crocker (Robert Rose, April 2009, $24.95/softcover)

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