Curry Cauliflower and Sweet Potato Soup Recipe | Easy Vegetarian and Vegan Meals

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk provides creaminess at a lower cost.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash offers similar sweetness and texture, while regular potatoes are more economical.

Start by preparing the spice mix. To a bowl add the turmeric, cumin, coriander, garam masala, cinnamon, cayenne pepper, water and mix well until it forms a slurry. Set aside.

To a heated pot add olive oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion starts to brown.

Then add the chopped ginger and garlic and fry for about 1 minute or until fragrant.

Now reduce the heat and add the spice mix and mix well. Continue to cook until all the moisture is evaporated and it forms a thick paste.

Then add the cauliflower, sweet potato, tomato, vegetable broth, water, salt and mix everything thoroughly.

Cover the lid and bring it to a boil. Once it starts to boil reduce the heat to medium low and cook for about 15 to 20 minutes or until the sweet potato is cooked through.

Turn off the heat and let it cool down before blending.

Now blend it into a smooth puree.

Turn on the stove and bring the soup to a boil and cook for about 1 minute or so.

Turn off the heat and add the lemon juice, drizzle of olive oil and freshly ground black pepper to taste.

Mix well and cover the lid and let it rest for 4 to 5 minutes before serving for the flavors to blend.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary