CAULIFLOWER SWEET POTATO TURMERIC SOUP



INGREDIENTS
  • 1 medium white onion (300 g), diced
  • 4 cloves garlic, minced
  • 1 tbsp peeled fresh ginger, grated or minced
  • 1 tbsp turmeric
  • 1 large or 2 small carrots (160 g), peeled and diced
  • 4 cups (400 g) cauliflower, chopped into small florets
  • 2 cups (350 g) peeled and diced sweet potato
  • 3 cups vegetable broth
  • 1 cup canned coconut milk (see notes)
  • good pinch of black pepper, or to taste
  • sea salt, to taste
  • squeeze of fresh lemon or lime juice
INSTRUCTIONS
  1. In a soup pot over medium heat, saute the onion, garlic, ginger, carrot, cauliflower and sweet potato in 1/4 cup of the vegetable broth until fragrant and starting to soften, about 10 minutes. Add a splash more broth if it’s starting to stick.
  2. Add the turmeric, stir and cook for another minute.
  3. Add the rest of the vegetable broth and simmer lightly until the cauliflower and sweet potato are tender, about 20 minutes.

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