CURRIED CAULIFLOWER SWEET POTATO SOUP
A vegan slow cooker curried cauliflower sweet potato soup that is easy to make and is the perfect lunch or supper for chilly fall and winter days.
Provided by Gwen Leron
Categories Main Course
Time 6h45m
Number Of Ingredients 11
Steps:
- Add the cauliflower, sweet potatoes, carrots, onions, garlic, and broth to the slow cooker. Set to low and let cook for 6 hours. (If you are in a rush, set to high and cook for 3 1/2 - 4 hours or until vegetables are soft)
- Once cooked, puree with an immersion blender until the soup is smooth.
- Add in the coconut milk, 1 tsp of curry, and the cumin. Blend again making sure that all spices are incorporated. If you'd like, add more curry to taste. Season with salt, to taste.
- Allow the blended soup to cook on low for another 30 minutes.
- If using coconut milk for garnish, drop a tablespoon of coconut milk in the center of each bowl of soup.
Nutrition Facts : Calories 160 kcal, Carbohydrate 28 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Sodium 344 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
CURRIED CAULIFLOWER SWEET POTATO SOUP
This soup is easy to make in under 30 minutes, budget-friendly and full of beautiful flavour. It's also great to make ahead of time as the flavours only improve after a day or two.
Provided by Deryn Macey
Categories Soup
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 288 calories, Sugar 12 g, Sodium 491 mg, Fat 14 g, Carbohydrate 36 g, Fiber 7 g, Protein 7 g
CURRIED CAULIFLOWER-SWEET POTATO SOUP
A comforting bowl of curried cauliflower-sweet potato soup with tremendous flavor for those gloomy nights. Garnish with a dollop of sour cream or plain yogurt and top with chopped cilantro or parsley, if desired.
Provided by Stephy13
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Add onion, garlic, salt, and pepper; saute until onions are nicely browned, 5 to 7 minutes. Stir in curry powder, cumin, and cinnamon. Increase heat to medium-high, add water and chicken broth, and bring to a boil. Add sweet potatoes and cauliflower, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.
- Puree soup with an immersion blender until nice and smooth, adding more water if too thick for your liking. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 49.4 g, Cholesterol 10.1 mg, Fat 3.6 g, Fiber 8.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 666.5 mg, Sugar 11.4 g
CAULIFLOWER & SWEET POTATO CURRY SOUP
Make and share this Cauliflower & Sweet Potato Curry Soup recipe from Food.com.
Provided by kelly in TO
Categories Stocks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan sprayed with vegetable spray, heat the oil.
- Sauté the garlic and onion until softened, about 5 minutes.
- Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.
- Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
- Transfer to a food processor or blender and purée until creamy and smooth.
- Return to the saucepan and thin with more stock ifdesired.
- Ladle into bowls. Garnish with a dollop of sour cream and cilantro.
Nutrition Facts : Calories 128.9, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.9, Sodium 106.8, Carbohydrate 25.2, Fiber 3.8, Sugar 9.4, Protein 2.6
CURRIED CAULIFLOWER
This is a good company dish. Even people who don't like curry like this dish!
Provided by SAMDEE
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
- In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g
CURRIED CAULIFLOWER-POTATO SOUP
Roasted cauliflower and onions add incredible flavor to this easy curried cauliflower soup, and a potato thickens it up a bit.
Provided by Porchdog
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
- Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
- While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
- Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
- While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
- Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 18.7 g, Fiber 9.4 g, Protein 8.2 g, SaturatedFat 5.4 g, Sodium 967.2 mg, Sugar 8.4 g
VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP
This vegan lentil soup is quick, easy, nutritious, and delicious.
Provided by Kasmira Bresett
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
- Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 53.9 g, Fat 4.7 g, Fiber 19.7 g, Protein 16.1 g, SaturatedFat 2.5 g, Sodium 820.3 mg, Sugar 12 g
ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER
This is a quick, easy, and healthy side dish with a little bit of heat.
Provided by ChefLaura
Categories Side Dish Vegetables Sweet Potatoes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
- Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.
Nutrition Facts : Calories 197 calories, Carbohydrate 31.7 g, Fat 7.1 g, Fiber 5.9 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 525.9 mg, Sugar 9.5 g
CAULIFLOWER-SWEET POTATO CURRY
Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in this colorful vegetarian main. In the last moments of cooking, a heap of green goodness, including baby spinach, edamame, and zucchini, hits the scene, followed by a blast of cilantro and lime juice.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium. Add onion, garlic, and ginger, season with salt, and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add curry paste and cook, stirring, 2 minutes. Add coconut milk and 1 cup water, along with cauliflower and sweet potato. Bring to a boil, then reduce heat to medium-low and partially cover.
- Simmer until cauliflower is tender, about 15 minutes. Add zucchini and edamame; return to a simmer, then partially cover and cook until zucchini is tender, 4 to 5 minutes. Stir in spinach and cook, uncovered, until bright green and just wilted, 1 to 2 minutes. Season to taste. Serve over grains, with cilantro and a squeeze of lime.
CURRIED CAULIFLOWER SOUP
It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
- Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 841 milligrams, Sugar 2 grams, TransFat 0 grams
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