Description
This nutritious soup is easy to make in under 30 minutes and is loaded with delicious, curry flavour. Try it topped with roasted chickpeas for a little extra something. Oil-free, gluten-free and vegan too!
Ingredients
- 1 medium white onion (300 g), diced
- 4 cloves garlic, minced
- 1 tbsp peeled fresh ginger, grated or minced
- 1 tbsp ground turmeric
- 1 large or 2 small carrots (160 g), peeled and diced
- 4 cups (400 g) small florets of cauliflower
- 2 cups (350 g) peeled and diced sweet potato
- 3 cups vegetable broth
- 1 cup canned coconut milk, shake well if fresh can (see notes)
- good pinch of black pepper, or to taste
- sea salt, to taste
- lime juice for serving, optional
- cilantro for serving, optional
- roasted chickpeas for serving, optional (see notes)
Instructions
- In a soup pot over medium heat, saute the onion, garlic, ginger, carrot, cauliflower and sweet potato in 1/4 cup of the vegetable broth until fragrant and starting to soften, about 7-10 minutes. Add a splash more broth if it’s starting to stick.
- Add the turmeric, stir well and cook for a couple more minutes. Add another splash of broth if needed.
- Add the rest of the vegetable broth and simmer lightly over low to medium heat until the cauliflower and sweet potato are tender, about 20 minutes.
- Stir in the coconut milk.
- For a creamy but chunky soup, carefully transfer roughly 1/2 to 3/4 of the soup to a blender and blend until completely smooth. Pour back into the pot with the rest of the soup. You can also just use an immersion blender right in the post to blend some of the soup. If you prefer a completely smooth soup, blend it all into smooth.
- Season with salt and pepper, if needed.
- Serve right away topped with fresh chopped cilantro, a squeeze of lime juice and roasted chickpeas, if desired.
Notes
To make roasted chickpeas, add 1 can of drained and rinsed chickpeas, or about 2 cups of cooked chickpeas to a pan and drizzle with a tiny bit of olive oil. Sprinkle with whatever spices you want, you can just use salt and pepper, or add a bit of turmeric and cumin as well. Roast them at 400 degrees until crispy, which take about 30 to 40 minutes.
You can use full-fat or light canned coconut milk. Use full-fat for a richer and creamier soup with a bit more coconut flavour. Use light coconut milk for less coconut flavour and a lower fat recipe.
Nutrition facts are for a 400 gram serving, or 1/6the of the recipe, made with light coconut milk.
If you don’t have fresh ginger on hand, you can add a pinch of ground ginger. If you don’t have turmeric on hand, mild yellow curry powder is a suitable replacement.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 306
- Fat: 9 g
- Carbohydrates: 47 g
- Fiber: 14 g
- Protein: 13 g