3 medium to large sized peeled sweet potatoes, cut into 1 inch pieces
1 sweet onion, diced
2 cloves garlic
7 cups filtered water
Instructions
First, preheat your oven to 400 °F and cut up your
cauliflower into bite sized pieces. Sprinkle
cauliflower lightly with garam masala. Place
cauliflower onto ungreased cookie sheet and
lightly drizzle with olive oil. Place in oven and
let roast until golden brown on the tops and
tender, but not mushy, about 20-30 minutes.
There’s no need to flip ‘em. Just remove from oven
and let cool while you cook the rest of the soup.
In large stockpot, bring sweet potato, onion, garlic
and water to a boil. Salt (abt 3/4 tsp) and stir.
Reduce heat and allow to remain at a constant simmer
until sweet potatoes are tender. Add in cooked
cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in
blender until very smooth. Combine with second part
soup and stir. Salt to taste and warm up over
stovetop if needed.
Originally Submitted
4/8/2013
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