Cauliflower Coconut Curry Soup with Sweet Potato Noodles

September 16, 2016

This easy vegan coconut curry soup is made extra creamy with cauliflower and cashew cream! Top it with sweet potato noodles for a gluten free meal that is paleo friendly!

1 Tbsp Coconut oil
1 Tbsp Garlic, minced
1/2 Tbsp Fresh ginger, minced
5 Cups Cauliflower, cut into florets (about 1 lb of florets)
1 Large onion, roughly chopped
1 Tbsp Yellow curry powder
2 tsp Coconut sugar
2 tsp Sea salt
Generous sprinkle of pepper
1 Can (13.5 oz) Light coconut milk *
For the sweet potato noodles:
1 Tbsp Coconut oil
2 Medium sweet potatoes, peeled and spiralized with the 3mm blade (about 450g)
For the cashew cream:
1 Cup Toasted cashews, soaked in water at least 6 hours (140g) + additional, for garnish **(read notes!)
3/4 Cup + 1 Tbsp Water
Cilantro, for garnish

Heat the coconut oil up in a large pan on medium-high heat. Add in the garlic and ginger and cook until fragrant, just 30 seconds or so. Add in the cauliflower, onion, curry powder, sugar, salt and pepper...
See the full directions on my site

Nutritions

Calories
211

Sodium
852mg
35% DV

Fat
17g
26% DV

Protein
3g
7% DV

Carbs
11g
3% DV

Fiber
3g
13% DV