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September 4, 2019 Mains

Spicy Cauliflower & Carrot Soup

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
This is feeding: 4 people
Author: Anna Culina @anna.culina

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!

Categories: Mains Tags: comfort food, dairy-free, Plant Based, soup, spicy, vegan, winter warmer

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