Vegan Sweet Potato-Cauliflower Soup

Name: Vegan Sweet Potato-Cauliflower Soup
Total time: 55
Yield: 4
Ingredients: 3 carrots, peeled and halved; 1 large sweet potato, chopped into large pieces; 1 large head cauliflower, cut into large chunks; 1 stalk celery, halved, or more to taste; 6 cloves garlic; 1 tablespoon ground turmeric; 1 teaspoon olive oil; 1 yellow onion, chopped; salt and ground black pepper to taste; 1 tablespoon unsweetened coconut cream; 1 tablespoon finely chopped fresh dill; ½ lemon, juiced, or more to taste

Recipe by Kara D from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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3 carrots, peeled and halved
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1 large sweet potato, chopped into large pieces
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1 large head cauliflower, cut into large chunks
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1 stalk celery, halved, or more to taste
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6 cloves garlic
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1 tablespoon ground turmeric

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1 teaspoon olive oil
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1 yellow onion, chopped
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salt and ground black pepper to taste
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1 tablespoon unsweetened coconut cream
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1 tablespoon finely chopped fresh dill
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½ lemon, juiced, or more to taste

Instructions

Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.
Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.