Ingredients
4
4 servings
- •1 tablespoon butter
- •1 small onion, chopped
- •2 cloves garlic, or more to taste, minced
- •salt and ground black pepper to taste
- •2 teaspoons curry powder
- •1 teaspoon ground cumin
- •1 teaspoon ground cinnamon
- •2 cups water, or more as needed
- •1 (14 ounce) can chicken broth
- •3 sweet potatoes, peeled and chopped
- •2 cups chopped cauliflower
Instructions
- Melt butter in a large pot over medium heat. Add onion, garlic, salt, and pepper; saute until onions are nicely browned, 5 to 7 minutes. Stir in curry powder, cumin, and cinnamon. Increase heat to medium-high, add water and chicken broth, and bring to a boil. Add sweet potatoes and cauliflower, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.
- Puree soup with an immersion blender until nice and smooth, adding more water if too thick for your liking. Cook until heated through, 3 to 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 244
- Carbohydrate: 49g
- Fat: 4g
- Fiber: 9g
- Protein: 5g
- Sugar: 11g
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