Adapted from Kitchen to Table.
- 1 head of cauliflower, cut into bite size pieces
- 1/2 head of cauliflower, cut into bite size pieces (keep this separate from the other head)
- 2 medium sweet potatoes, peeled and cut into small pieces
- 2 cloves of garlic, diced
- 1 large onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 2 tablespoons of curry powder
- 1 teaspoon cinnamon
- sea salt (to taste)
- pepper (to taste)
- cilantro (optional)
- sour cream or plain yogurt (optional)
1) In a large pot, heat the olive oil. Add the garlic and onion. Stir until the onion is soft, around 3-5 minutes.
2) Add the curry powder, cinnamon, salt and pepper. Stir until the onion and garlic are well-coated.
3) Add the vegetable stock and the one head of cauliflower pieces (reserve the 1/2 head of cauliflower pieces for later).
4) Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes, or until the sweet potatoes are soft.
5) Put the soup into a food processor (you may have to do this in two batches) or use an immersion blender. Puree the soup. If you think that the soup is took thick, you can add more broth or water 1/2 cup at a time, until it’s the desired consistency.
6) Pour the now pureed soup back into the pot.
7) Add the 1/2 head of cauliflower pieces to the pureed soup. Return to medium heat and cook until the cauliflower pieces are tender, around 10-15 minutes.
8) Serve with cilantro and sour cream or plain yogurt.