Get creamy comfort without dairy in this easy recipe that leans on cauliflower and cashews for silky texture and deep flavors!
Creamy soups can feel a bit intense. That’s especially true when their creaminess comes from heavy cream, cheese, or other dairy products. But this recipe for coconut curry soup with sweet potato noodles does things differently. It gets its silky texture from the magically dairy-free duo of cauliflower and cashews!
Blending all the ingredients also helps deliver that lusciously smooth character. Each creamy spoonful delivers deep complexity from the ginger, garlic, onion, and curry powder. There’s no real heat in yellow curry powder, but its earthiness adds lots of flavor.
Layering sautéed sweet potato noodles on top of the soup elevates the whole dish. They bring vibrant color, delicate sweetness, and satisfying texture to your bowl. Under all those nuanced flavors, discerning palates will detect the subtle richness of coconut oil and coconut milk. Overall, this dish is comforting and rich yet light.
Plus, it comes together in just over half an hour, making it perfect for both weeknights and weekends.
How and why to soak cashews
Soaking cashews transforms them from firm nuts into a creamy, easily blendable base for this soup. To achieve optimal texture, cover them with cool water in a roomy bowl for at least six hours or overnight. They’ll soften and swell, so make sure to use enough water. Once they’re fully soaked, drain and rinse the nuts before blending.
Forgot to set up a soak last night? No prob! Here’s how to do a quick soak: Place your cashews in a pot, cover them with water, and bring it to a boil. Remove the pot from the heat, keep the lid on, and let the cashews soak for 15 to 20 minutes before draining and rinsing.
How do I store leftovers?
Let your coconut curry soup with sweet potato noodles cool completely before storing—but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. If possible, store the soup and noodles separately to prevent the noodles from absorbing excess moisture and becoming mushy. You can also freeze this dish for up to 2 months in freezer-safe containers or resealable bags. Thaw overnight in the fridge. Gently reheat the soup and noodles together on the stovetop over medium heat, stirring until warmed through. Add a splash of water or coconut milk if the texture thickens too much.
Serving suggestions
Serve this creamy, curry-laced soup alongside dishes that embrace its Asian-inspired flavor profile. Soak up every drop with this Naan Recipe or some Bazlama (Turkish Flatbread). A Cucumber-Mint Salad complements the soup’s rich creaminess with fresh brightness. For a heartier meal, pair your soup with Shrimp Spring Rolls or Crab Rangoon Egg Rolls.
Ingredients
For The Soup:
- 1 tablespoon coconut oil
- 1 tablespoon garlic minced
- 1/2 tablespoon fresh ginger minced
- 5 cups cauliflower cut into florets, about 1 pound
- 1 large onion roughly chopped
- 1 tablespoon yellow curry powder
- 2 teaspoons coconut sugar
- 2 teaspoons sea salt
- Generous sprinkle of pepper
- 1 13.5-ounce can light coconut milk
For The Sweet Potato Noodles:
- 1 tablespoon coconut oil
- 2 medium sweet potatoes about 450 grams, peeled and spiralized
For The Cashew Cream:
- 1 cup cashews toasted and soaked in water at least 6 hours, about 140 grams
- 3/4 cup plus 1 tablespoon water
- Cilantro optional, for garnish
- Additional chopped cashews optional, for garnish
Instructions
Make The Soup:
- Heat 1 tablespoon coconut oil in a large pan over medium-high heat. Add the garlic and ginger. Cook until fragrant, about 30 seconds.
- Add the cauliflower, onion, curry powder, sugar, salt, and pepper. Stir to coat the vegetables evenly. Cook, stirring occasionally, until the cauliflower is fork-tender, about 5 minutes.
- Pour in the coconut milk, stir, and cover. Reduce the heat to medium and simmer for 10 minutes.
Make The Sweet Potato Noodles:
- Heat 1 tablespoon of coconut oil in a separate large pan over medium heat. Add the spiralized sweet potatoes and toss to coat in the oil.
- Cook, stirring occasionally, until the noodles soften and become fork-tender, about 6 minutes.
Make The Cashew Cream:
- Drain the cashews and place them in a blender. Add the water and blend on low, gradually increasing speed until the mixture becomes smooth, creamy, and uniform.
Combine And Finish The Soup:
- Add the entire soup mixture to the blender with the cashew cream. Blend on the “soup” or high setting until smooth.
Assemble And Serve The Dish
- Divide the soup between bowls and top with the sweet potato noodles.
- Garnish with chopped cashews and cilantro, if desired. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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