Curried Cauliflower & Sweet Potato Soup
As we get closer to colder weather setting in, I have been trying to think of Whole 30 soups (seriously though, it's November and it was 90 degrees this weekend, I am so ready for it to be cold out). A few years back I made a sweet potato soup and decided to make it again, but with a twist. Roasting the cauliflower in the oven and tossing it in curry powder added a great flavor to the soup. Having an immersion blender really made making this soup easy and the clean up was great. The curried cauliflower adds a great spice level, and is paired perfectly with the sweet potato. All told, this soup did not take long to make and was creamy without any added cream (yay for dairy free recipes).
1 head of cauliflower, florets chopped into 1 inch chunks
2 medium sweet potatoes, peeled and chopped
1 quart (32 ounces) low sodium chicken broth
1 shallot, finely chopped
2 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
Preheat the oven to 350 degrees Fahrenheit. Chop the head of cauliflower and trim off the leaves. Cut the florets into 1 inch bits.
Add the cauliflower to a large glass mixing bowl and toss in 1 tablespoon of olive oil, making sure to coat the florets well. Go ahead and cover the oiled florets in the spice mixture. I recommend you add half the seasoning, toss with a spoon to coat the florets, then add the rest of the mixture. This way the spices will not form clumps on the cauliflower.
Spread the florets on a baking sheet lined with parchment paper. Place into the oven and bake for 25 minutes. Remove from the heat and allow to cool.
In a large dutch oven, saute the chopped shallot in the remaining olive oil for about 4-5 minutes over medium heat. Once cooked, add the chicken broth and bring to a boil over high heat Once boiled, add the chopped sweet potato, reduce the heat to medium and cook the sweet potato until fork tender, about 10 minutes.
Once the sweet potato is soft, use an immersion blender to blend until totally smooth. Once smooth, add the cauliflower to the pot and continue to blend until your desired smoothness level. i wanted mine a bit chunky with the cauliflower, so I did not not blend the cauliflower to be entirely smooth.
Garnish with parsley and some cooked bacon or pancetta and enjoy!
Bonus picture! Jazzy and Jefferson both watched me the whole time I was in the kitchen making this soup.