Coconut Curry Soup With Sweet Potato Noodles
This Coconut Curry Soup is a delightful blend of creamy coconut milk and vibrant flavors, perfect for cozy nights!
Servings: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon minced garlic
- 1/2 tablespoon minced fresh ginger
- 5 cups cauliflower 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 can light coconut milk (13.5-ounce)
- 1 tablespoon coconut oil (for the sweet potato noodles)
- 2 medium sweet potatoes (about 450 grams), peeled and spiralized
- 1 cup cashews toasted and soaked in water for at least 6 hours (about 140 grams)
- 3/4 cup water plus 1 tablespoon
- cilantro optional, for garnish
- additional chopped cashews optional, for garnish
Instructions
- In a large pot, heat 1 tablespoon of coconut oil over medium heat. Once melted, add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Add the chopped onion and cauliflower florets to the pot. Cook for about 5-7 minutes, stirring occasionally, until the onion becomes translucent and the cauliflower starts to soften.
- Sprinkle in the yellow curry powder, coconut sugar, sea salt, and a generous sprinkle of pepper. Stir well to coat the vegetables in the spices and cook for another 2 minutes.
- Pour in the can of light coconut milk and add 3/4 cup of water. Stir to combine, then bring the mixture to a gentle simmer. Let it cook for about 15 minutes, allowing the flavors to meld and the cauliflower to become tender.
- While the soup is simmering, drain the soaked cashews and place them in a high-speed blender. Add 1 tablespoon of water and blend until smooth and creamy. You may need to add a little more water to achieve your desired consistency.
- Using a spiralizer, create noodles from the peeled sweet potatoes. If you don’t have a spiralizer, you can use a vegetable peeler to make ribbon-like strips.
- In a separate pan, heat another tablespoon of coconut oil over medium heat. Add the sweet potato noodles and sauté for about 5-7 minutes, until they are tender but still hold their shape. Season lightly with salt and pepper.
- Once the soup is ready, stir the cashew cream into the pot, mixing well to create a creamy texture. Then, gently fold in the sautéed sweet potato noodles, taking care not to break them. Let everything heat through for another couple of minutes.
- Ladle the Coconut Curry Soup With Sweet Potato Noodles into bowls. Garnish with fresh cilantro and additional chopped cashews if desired. Enjoy your delicious and nourishing meal!
Equipment
- Large pot
- Spiralizer
- High-speed blender
- Knife and cutting board
- Measuring cups and spoons
Notes
- Allow the soup to cool completely before transferring to storage containers.
- Store in airtight containers in the refrigerator for up to 4 days.
- Gently reheat on the stovetop, adding a splash of water if it thickens too much.