Cauliflower has hardly needed more attention – from pizza crust to rice to buffalo wings, it is standing in the sun as the veggie of the moment. But who cares if it is on trend – cauliflower is delicious, steamed, sautéed, cooked and then frozen and added to smoothies, roasted, you name it. It is high in fiber,vitamin C and K, folate, B vitamins and more.
Put it with sweet potatoes and coconut milk, and you have a soup that is good enough to serve as an appetizer for a holiday party. But it is a great soup tp start off 2020. Roasting the veggies at a high heat is a great way to deepen the flavours
- 1 sweet onion diced
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 3 tsp curry powder, divided
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 tsp Himalayan sea salt.
- 2 average sweet potatoes, peeled and chopped
- 1 average cauliflower, chopped into florets; divided
- 4 cups low sodium vegetable broth, divided
- 13.5 ounces canned light coconut milk*
- 1 teaspoon olive oil
- Salt & pepper, to taste
Preheat oven to 400 degrees F. Toss cauliflower and sweet potato in bowl with olive oil, 1 tsp curry powder, tumeric and sea salt snd spread onto a baking sheet. Bake for 20 minutes, shaking and turning them often.
While they are roasting, heat onions with spices, 5-7 minutes or until soft. Add the roasted sweet potato and cauliflower, bring to a boil and simmer for 20 minutes. Transfer to blender and puree. Return to pot, add coconut milk, and then serve.