Vegan Sweet Potato-Cauliflower Soup recipe
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Ingredients
- 3 carrots, peeled and halved 1 large sweet potato, chopped into large pieces 1 large head cauliflower, cut into large chunks 1 stalk celery, halved, or more to taste 6 cloves garlic 1 tablespoon ground turmeric 1 teaspoon olive oil 1 yellow onion, chopped salt and ground black pepper to taste 1 tablespoon unsweetened coconut cream 1 tablespoon finely chopped fresh dill ½ lemon, juiced, or more to taste
Nutrition Info
- 223.6 caloriescarbohydrate: 46.4 gcholesterol: : -fat: 3.2 gfiber: 12 gprotein: 7.6 gsaturatedFat: 1.5 gservingSize: -sodium: 213.1 mgsugar: 13.8 gtransFat: : -unsaturatedFat: : -
Directions Vegan Sweet Potato-Cauliflower Soup
Directions
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Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric, stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.
Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.