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This is feeding: 4 people
Ingredients
- 1 Cauliflower leaves remoed
- 600 g Carrots
- 1 medium Sweet Potato
- 1 Onion
- 1 clove Garlic
- 1 piece Ginger
- 1 Red Chili
- 1 tbsp Coconut Oil
- 1 can Coconut Milk
- 750 ml Water
- 1/2 bunch Cilantro
- 1 tbsp Indian Curry Powder
- 2 tsp Turmeric
- 1/2 tsp Cinnamon
- 1 Orange
- 2-3 tsp Salt
- Pepper to taste
- 50 g Almond Flakes
Instructions
- Divide cauliflower into florets and cut into quarters. Peel carrot and sweet potato and slice thinly / cut into cubes. Peel onion, garlic and ginger and dice finely. Remove the stem and the seeds of the red chilli and chop finely. Roughly chop the cilantro.
- Heat up the coconut oil in a big saucepan. Add the onion, garlic, ginger and chilli and roast gently for 2 minutes. Add in the carrots, cauliflower florets and sweet potato cubes and roast for another 5 min.
- Add the cilantro, the herbs and 2 tsp of salt to the saucepan.Cover with the water, bring to a boil, reduce heat and let simmer for 30 min.
- In the meantime juice the orange and toast the almond flakes in a pan until golden brown.
- After the cooking time, remove the saucepan from the heat. Finely puree the ingredients using a hand mixer. Mix in the coconut milk and the orange juice and briefly bring to a boil again. Add salt and pepper to taste.
- Transfer soup into bowls and garnish with the almond flakes and cilantro leaves. Enjoy!