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Cauliflower & Sweet Potato Curry Soup

  • 40minutes
  • 128calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9.85 ml vegetable oil

  2. 9.85 ml garlic , crushed

  3. 236 1/29 ml onion , chopped

  4. 4.92 ml curry powder

  5. 2.46 ml cinnamon

  6. 1/29 ml salt

  7. 1/29 ml fresh ground black pepper

  8. 473.18 ml cauliflower , chopped

  9. 946 1/36 ml vegetable stock or 946 1/36 ml chicken stock

  10. 828.06 ml sweet potatoes , diced

  11. 22.18 ml honey

  12. 44 1/37 ml low-fat sour cream or 44 1/37 ml plain yogurt

  13. 59.14 ml cilantro , chopped

Instructions Jump to Ingredients ↑

  1. In a large saucepan sprayed with vegetable spray, heat the oil.

  2. Sauté the garlic and onion until softened, about 5 minutes.

  3. Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.

  4. Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.

  5. Transfer to a food processor or blender and purée until creamy and smooth.

  6. Return to the saucepan and thin with more stock ifdesired.

  7. Ladle into bowls. Garnish with a dollop of sour cream and cilantro.

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