"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cauliflower and Sweet Potato Curry Soup (gluten and dairy free) Recipe

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This recipe for Cauliflower and Sweet Potato Curry Soup (gluten and dairy free), by , is from The MacInnes/McSweeney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Harder
Added: Saturday, October 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. chopped cauliflower
3 1/2 c. diced sweet potatoes
2 tsp. extra virgin olive oil (for sautéing)
2 tsp. crushed garlic
1 c. chopped onions
4 c. stock (chicken or vegetable)
1. tsp curry - or to taste
1/2 tsp. cinnamon
1/8 tsp. salt and pepper - or to taste
1 1/2 tbsp. honey

Directions:
Directions:
1. heat oil and saute garlic and onions until soft
2. add all remaining ingredients (vegetables, stock, and spices)
3. bring to a boil, then cover and reduce heat, simmering for at least 20 minutes - until potatoes are tender
4. transfer soup in batches to blender and puree until smooth
5. transfer soup back to pot and thin with more stock, if necessary

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I usually increase amount of curry and salt and pepper.

Butternut squash can be substituted with sweet potatoes for another variation.

 

 

 

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