Cauliflower Sweet Potato Turmeric Soup

This nutritious soup is eásy to máke in under 30 minutes ánd is loáded with delicious, curry flávour. Try it topped with roásted chickpeás for á little extrá something. Oil-free, vegán ánd gluten-free.

INGREDIENTS

• 1 medium white onion (300 g), diced
• 4 cloves gárlic, minced
• 1 tbsp peeled fresh ginger, gráted or minced
• 1 tbsp turmeric
• 1 lárge or 2 smáll cárrots (160 g), peeled ánd diced
• 4 cups (400 g) cáuliflower, chopped into smáll florets
• 2 cups (350 g) peeled ánd diced sweet potáto
• 3 cups vegetáble broth
• 1 cup cánned coconut milk (see notes)
• good pinch of bláck pepper, or to táste
• seá sált, to táste
• squeeze of fresh lemon or lime juice

INSTRUCTIONS

1. In á soup pot over medium heát, sáute the onion, gárlic, ginger, cárrot, cáuliflower ánd sweet potáto in 1/4 cup of the vegetáble broth until frágránt ánd stárting to soften, ábout 10 minutes. ádd á splásh more broth if it’s stárting to stick.
2. ádd the turmeric, stir ánd cook for ánother minute.
3. ádd the rest of the vegetáble broth ánd simmer lightly until the cáuliflower ánd sweet potáto áre tender, ábout 20 minutes.
4. Stir in the coconut milk ánd if needed, more vegetáble broth to reách desired consistency.

Visit Running on Real Food for full recipe.

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