Curried Carrot & Sweet Potato Soup
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 Medium Yellow Onion (chopped)
- 2 clove Garlic (minced)
- 1 tbsp Fresh Ginger (finely grated)
- 1/2 tsp Ground Ginger
- 2 tsp Curry Powder
- 1/2 Head Cauliflower (in florets)
- 1 lb Carrots (peeled and grated)
- 1 Medium Sweet Potato (peeled and chopped)
- 6 cup Vegetable or Chicken Broth
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1 tbsp Dried Parsley Flakes
- Plain Greek Yogurt or Sour Cream (optional)
- Fresh Cilantro (chopped, optional)
Instructions
In a large pot, heat olive oil over medium-low heat. Add onions; sauté until softened and translucent, 3 to 4 minutes.
Add garlic, and cook 1 minute more. Add ginger and curry powder and cook 1 minute more, until fragrant.
Add cauliflower florets, carrots and sweet potato to pot, stirring to coat vegetables with spice mixture.
Stir in broth and salt, pepper, onion powder, garlic powder, and parsley flakes. Partially cover pot, reduce heat and simmer for 20 minutes or until vegetables are tender.
Purée the soup in batches in a blender, then taste and adjust seasoning if necessary. If desired, serve topped with Greek yogurt and cilantro.