Sweet Potato Curried Cauliflower Soup

Sweet Potato Curried Cauliflower Soup



1 tsp whole cumin seeds

1/2 tsp whole fennel seeds

1/2 tsp whole coriander seeds

5 tbsp olive oil, divided

1/4 head cauliflower, chopped into coarse pieces

1 onion, finely chopped

2 cloves garlic, finely chopped

1 piece (1" inch) candied ginger, finely chopped

1 large sweet potato, peeled and cut into 1" cubes

4 cups vegetable stock or water

2 tbsp tamari or soy sauce

6 dates, coarsely chopped

1 tbsp curry powder



1. In a large, heavy skillet, toast the seeds over medium-high heat until they begin to pop and become fragrant, about 2 minutes; do not allow them to smoke or burn.

Add 2 tbsp oil to the pan and heat; stir in cauliflower.

Reduce heat to medium-low and cook, stirring frequently for 8 minutes or until cauliflower is caramelized and tender when pierced with the tip of a knife.

Set the pan aside.



2. In a soup pot, heat 2 tbsp of the oil over medium heat.

Stir in onion and cook, stirring occasionally, for 5 minutes or until slightly softened.

Add remaining oil, garlic, ginger and sweet potato, and cook, stirring frequently, for 2 minutes.

Stir in liquid, tamari or soy and dates.

Increase heat and bring to a light boil.

Then reduce heat and simmer for 20 minutes or until sweet potato is soft.



3. Using a potato masher or fork, mash sweet potato in the pot to thicken the soup.

Add curry and cauliflower; simmer for 3 minutes or until cauliflower is heated through.



Serves 4. Analysis per serving: 245 calories, 3g protein, 17g fat (2g saturated), 4g fiber, 22g carbohydrate, 543mg sodium

Source: The Vegan Cook's Bible by Pat Crocker (Robert Rose, April 2009, $24.95/softcover)

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