Description

This Curry Sweet Potato Soup with Cauliflower is a vibrant, velvety, and aromatic soup combining naturally sweet sweet potatoes, mild cauliflower, and warming curry spices. The soup is enriched with creamy coconut milk and brightened by fresh ginger and garlic, making it a comforting yet exotic dish perfect for any season. Garnished with fresh cilantro, lime wedges, toasted coconut flakes, or roasted chickpeas, it offers a variety of textures and flavors in every bowl.

Ingredients

Soup Base

2 medium-sized sweet potatoes, peeled and cubed (about 2 cups)
1 small cauliflower head, cut into florets (about 3 cups)
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons curry powder
½ teaspoon ground turmeric
1½ cups vegetable broth
1 can (14 oz) full-fat coconut milk
Salt and pepper, to taste

Optional Garnishes

Fresh cilantro, chopped
Lime wedges
Toasted coconut flakes
Roasted chickpeas

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Instructions

Prepare the Vegetables: Peel the sweet potatoes and cut them into 1-inch cubes for even cooking and smooth blending. Chop the cauliflower into bite-sized florets that will soften and add creamy texture to the soup.
Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and fragrant. Add minced garlic and grated ginger, cooking for an additional minute until aromatic. Stir in curry powder, turmeric, salt, and pepper, cooking for 1-2 minutes to allow spices to release their flavors.
Cook the Vegetables: Add cubed sweet potatoes and cauliflower florets to the pot, stirring to coat them with the spice mixture. Pour in vegetable broth and coconut milk, stirring to combine. Bring to a gentle simmer over medium heat, then reduce heat to low, and let simmer for 25-30 minutes or until the vegetables are tender when pierced with a fork.
Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and velvety. Alternatively, carefully blend in batches using a regular blender. Adjust consistency by adding more vegetable broth or water if the soup is too thick.
Final Seasoning and Serve: Taste and adjust seasoning by adding more salt, pepper, or curry powder as desired. For extra heat, sprinkle a pinch of cayenne pepper or chili flakes. Ladle soup into bowls and garnish with fresh cilantro, lime wedges, toasted coconut flakes, or roasted chickpeas. Serve hot and enjoy a comforting bowl of flavorful curry soup.

Notes

Use full-fat coconut milk for a richer, creamier soup texture.
For a spicier version, add cayenne pepper or chili flakes during cooking or as a garnish.
Vegetable broth can be substituted with chicken broth if not strictly vegetarian.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Use an immersion blender for easier blending directly in the pot to avoid hot spills.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Indian-inspired