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Creamy Sweet Potato & Cauliflower Curry Soup

1 comment | September 12, 2017

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I want to say FALL IS HERE... because it's September 12. But the truth is, It's 33 Degrees C here in Winnipeg today! Oh well, I'm making some damn soup. It seems like my body is so in tune with the seasons that as soon as it's September, all I want is the warm comfort foods. Same goes for spring and summer. All I eat is salads and things I don't really need to cook and I'm perfectly content.

Buck Naked Kitchen - Instant Pot Cauliflower Soup 1

I woke up this morning with sore tonsils and my eczema had started to flare a little. Definitely from some over-indulgence in my eating in celebration of being home. I hope i'm not getting sick..eek.. but anyway, I was craving a warm soup with lots of turmeric and garlic and all that good stuff. I've also been obsessed with indian flavours lately. All I thought about was butter chicken for about a week and when my friend finally took me i'm pretty sure I blacked out from the deliciousness and can't even remember our conversation. Nooo Just joking, not that crazy.

Buck Naked Kitchen - Instant Pot Cauliflower Soup 2

This is actually the easiest recipe. I didn't even have to pick up any special items for it because everything used are kitchen staples for us so they were already in the fridge/pantry. How convenient. It takes 6 minutes of cooking under pressure in the instant pot which is even more convenient! Sweet potato, cauliflower, onion, garlic, coconut milk, and vegetable/ or chicken broth plus spices! Easy. you can chop it up all crazy and it doesn't matter because its all going into a blender anyway! If you don't have an Instant pot, No problem! Just let it all simmer on stove top until everything is soft. Try it out and let me know how you like it!

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Creamy Sweet Potato & Cauliflower Curry Soup

Ingredients

2 tablespoons avocado oil or extra virgin olive oil
1 small yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon curry powder
1 tablespoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground coriander
¼ teaspoon cinnamon
2 medium size sweet potatoes, peeled and chopped
½ small head of cauliflower, cut into small florets
4 cups vegetable broth
1 can of full-fat coconut milk
salt and red pepper flakes, to taste
Squeeze of lime & arugula, for serving (optional)

Method

At the oil to a large pot over medium-high heat. Add the onion and cook until translucent and softened - about 3-4 minutes. Add the garlic, stir, and cook until fragrant - about 30 seconds more.
Add curry powder, ground turmeric, garam masala, coriander, and cinnamon. Stir, allowing the spices to toast. This will draw out more flavour from the spices! Add in sweet potato, cauliflower, vegetable stock, and coconut milk. Cover and simmer until vegetables are very tender and easily pierced with a fork - about 15-20 minutes.
Using an immersion blender, blend the soup until it is smooth and creamy. You can also use a regular blender, It's a good idea to let the mixture cool for a few minutes before you start, and always hold a pot holder or towel over the lid when blending.
Season with salt and a pinch of red pepper flakes, and finish with a squeeze of lime and arugula.

Instant Pot Method

Set Instant pot to sauté mode. Add oil.
Add onions and cook until translucent and softened - about 3 minutes.
Add garlic and cook until fragrant - about 30 seconds more.
Add curry powder, ground turmeric, garam masala, coriander, and cinnamon. and stir, toasting will bring out the flavours.
Add in sweet potato, cauliflower, broth , and coconut milk.
Cancel sauté function. Secure Instant Pot lid and make it valve is on "sealing".
On Manual setting, set Instant pot to cook under pressure for 6 minutes.
When it's done, quick release the pressure from the pot.
Blend using 1 of the 2 options in the above reccomendations.

1 comment

Kerri | November 03, 2019

I have made this soup 3 times in the last month and absolutely love it! Even my kids like it. I throw cauliflower rice into it and eat it for lunch. Thanks for all your yummy recipes!

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