Curried Cauliflower and Sweet Potato Soup

Curried Cauliflower and Sweet Potato Soup Recipe

A tasty soup that will tingle on the tongue
Yield: 4    Preparation Time: 15 minutes    Cooking Time: 30 minutes
These two vegetables complement each other very well and results in a delicious smooth and creamy soup. You can also vary the spiciness of the soup by playing with the amount of chili and spices you use.


400g cauliflower, trimmed and broken up into florets
400g orange sweet potato, peeled and chopped into pieces
1 medium onion, finely sliced
1-2 crushed garlic cloves
3 cardamom pods
1 liter vegetable stock
1 tablespoon olive
1 tablespoon ginger, peeled and finely chopped
1 tablespoon cumin powder
2 tablespoon coriander finely chopped
1 tablespoon coriander powder
½ teaspoon ground chili
4 tablespoon coriander, finely chopped
1 cinnamon stick
Salt and freshly ground pepper
100ml double cream (optional)

To Serve:
Coriander leaves
1 red chili cut into rings (optional)
Naan bread grilled and sliced into serving wedges or slices of warm baguette

Recipe Instructions

Cook the vegetables.
Over a moderate heat, place the onions in a saucepan and let them sweat until tender. Stir in the garlic, ginger, ground chili, cumin powder, ground coriander and cardamom pods. Cook until aromatic then add the sweet potato and cauliflower. Add the stock and the cinnamon sticks and bring the soup to the boil. Reduce the heat and allow the soup to simmer for 25 – 30 minutes stirring occasionally.

Once the vegetables are cooked remove the soup from the heat and allow it to cool. Once cooled, remove the cinnamon stick and cardamom pods. Puree the soup and return it to the saucepan over a moderate heat and heat up for serving. Season with salt and pepper and stir in the cream and chopped coriander.

To serve.
Distribute the soup amongst the bowl and garnish with coriander leaves and chili. Serve with slices of naan bread or baguette.