Curried Cauliflower and Sweet Potato Soup

This warm, fragrant, and inviting soup can be made as spicy or as mild as you like. Cauliflower benefits from the aromatic spices, and sweet potato lends creaminess and body to the broth. Chickpeas round out the soup, offering textural contrast as well as protein.

8 Servings - 1 hr - blog.fatfreevegan.com

Servings:8 | Calories:247 | Total Fat:4g | Chol:1mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 4g

6 %

Sat Fat 1g

5 %

Total Carb 44g

15 %

Fiber 9g

36 %

Sugars 9g

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Cholesterol 1mg

0 %

Sodium 997mg

42 %

Protein 10g

20 %

Calories:

35% Chickpeas

30% Vegetable broth

19% Sweet potatoes

14% Others combined

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

1 large onion, peeled and chopped
1/2 teaspoon cumin seeds
1 tablespoon ginger paste or minced ginger root
1 small chile pepper, such as jalapeño or serrano, seeded and minced
3 cloves garlic, minced
4 cups vegetable broth (or water plus bouillon cubes)
1 pound sweet potatoes (about 1 large), peeled and cut into 3/4 inch cubes
1 tablespoon mild curry powder, divided
1/8 teaspoon cinnamon
1 large head cauliflower, separated into bite-sized flowerets
1 15 ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
1 15 ounce can diced tomatoes
2-4 cups water
1 teaspoon salt (or to taste)
1/4 tsp cayenne pepper (or to taste)
1 tablespoon natural peanut butter

Directions : View recipe directions on blog.fatfreevegan.com

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