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.
