- 1 large white onion, diced (about 3 cups or 400 g)
- 4 cloves garlic, peeled and minced
- 1 tbsp curry powder
- 1/2–1 tsp red pepper flakes (optional, add spiciness)
- 1 14 oz. can full-fat coconut milk (sub light for low-fat soup)
- 4 cups vegetable stock
- 1 large sweet potato, peeled and cubed (4 cups, 450 g)
- 1 medium head of cauliflower, chopped (5 cups, 500 g)
- 2 tbsp fresh lime juice
- 1 tbsp organic cane sugar or coconut sugar (sub brown sugar)
- 1 cup green peas, fresh or frozen (170 g)
- Cook the garlic and onions in a couple tablespoons of the vegetable stock for 5-6 minutes over medium heat. Stir often.
- Stir in the curry powder and red pepper flakes and cook for 2-3 more minutes. Add more broth as needed if the pan starts to dry out.
- Add coconut milk, vegetable stock, sweet potato, sugar, lime and cauliflower.
- Simmer lightly, uncovered, until the sweet potato is cooked through and very soft, approximately 15-20 minutes. Turn off the heat.
- Carefully transfer the soup to a blender and processor until smooth then pour back into the pot. Alternatively, use an immersion blender right in the pot.
- Stir in the green peas and season with salt and pepper, to taste.
- Serve right away topped with fresh cilantro and another spritz of lime juice, if desired.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days or frozen for up to 2 months.
Keywords: sweet potato soup, easy, healthy, vegetarian, plant-based, curry