Spicy Cauliflower and Carrot Soup
Ingredients
- 1 cauliflower (750 g, leaves removed)
- 600 g carrots
- 1 medium sweet potato (260 g)
- 1 onion
- 1 garlic clove
- 1 piece of ginger (30 g)
- 1 fresh red chilli
- 1 Tbsp coconut oil
- 1 can of coconut milk (400 ml)
- 750 ml water
- 1/2 bunch of cilantro
- 1 Tbsp indian curry powder
- 2 tsp turmeric
- 1/2 tsp cinnamon
- 1 orange
- 2-3 tsp salt
- pepper
- 50 g almond flakes
Preparation
Toast almond flakes in a dry pan over medium heat until golden brown.
Heat coconut oil in a large pot over medium heat.
Chop onion, garlic, ginger, and chili, then sauté in the oil until softened.
Add indian curry powder, turmeric, and cinnamon to the pot and cook for 1 minute to release flavors.
Chop cauliflower, carrots, and sweet potato, then add to the pot.
Pour in water and coconut milk, then add salt and pepper to taste.
Bring the mixture to a boil, then reduce heat and simmer until vegetables are tender, about 20-30 minutes.
Blend the soup until smooth using an immersion blender or regular blender.
Zest or juice the orange and stir into the soup for added flavor.
Serve the soup garnished with chopped cilantro and the toasted almond flakes.
