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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) is from The MacInnes/McSweeney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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