Vegan Curried Cauliflower Sweet Potato And Lentil Soup Recipes

CURRIED CAULIFLOWER-SWEET POTATO SOUP

Curried Cauliflower-Sweet Potato Soup image

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

Ingredients

1 tablespoon butter
1 small onion, chopped
2 cloves garlic, or more to taste, minced
salt and ground black pepper to taste
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 cups water, or more as needed
1 (14 ounce) can chicken broth
3 sweet potatoes, peeled and chopped
2 cups chopped cauliflower

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

VEGAN SWEET POTATO-CAULIFLOWER SOUP

Vegan Sweet Potato-Cauliflower Soup image

Completely delicious pureed sweet potato-cauliflower soup, perfect served hot or cold. Vegan and gluten free. Will win over even a cauliflower hater with its delicate cauliflower-free aroma. Vegetable-based only, but a hearty recipe. Garnish with avocado and fresh mint leaves.

Provided by Kara D

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

3 carrots, peeled and halved
1 large sweet potato, chopped into large pieces
1 large head cauliflower, cut into large chunks
1 stalk celery, halved, or more to taste
6 cloves garlic
1 tablespoon ground turmeric
1 teaspoon olive oil
1 yellow onion, chopped
salt and ground black pepper to taste
1 tablespoon unsweetened coconut cream
1 tablespoon finely chopped fresh dill
½ lemon, juiced, or more to taste

Steps:

Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.
Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 46.4 g, Fat 3.2 g, Fiber 12 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 213.1 mg, Sugar 13.8 g

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