Sweet potato cauliflower soup

Recipes/Student Living by

There’s cold, and then there’s Montreal cold: a rare breed of winter where the cold not only numbs your body, but also your mind.

Soup is the perfect dinner to come home to after a mind-numbingly chilly walk. It’s hot, filling, and rich in flavor and texture. Although it’s easy to buy soup in a can, throw it in a pot, and heat it up, homemade soup is almost as easy, usually heartier, and always more flavorful. When it comes to soup, the possibilities are endless, but if you’re looking for something a little bit different, this Indian-spiced sweet potato and cauliflower soup should be right up your alley.

This soup’s rich flavour comes from garam masala, turmeric, ginger, and cumin. Don’t let the spices deter you – they can easily be found at your supermarket. The rest of the ingredients are straightforward: onion, some stock, sweet potatoes, and cauliflower. Coconut milk adds a hint of tropical nuttiness, and also makes the soup creamy without being heavy. It’s just the thing to take your mind off the cold and onto your stomach.

Ingredients

  • 2 Tbsp. canola oil
  • 1 large onion, diced
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. cumin seeds
  • 1 Tbsp. Garam Masala
  • 1 Tsp. ground turmeric
  • 2 large sweet potatoes, peeled and diced
  • 4 cups stock, chicken or vegetable
  • 1 large cauliflower, chopped
  • 1 can coconut milk, regular or light
  • salt and fresh ground black pepper
  • Directions

    1. Heat heavy cooking pot over medium-high heat. Add the oil and saute the onions until soft.
    2. Add ginger, cumin seeds, garam masala, and turmeric. Cook for two minutes.
    3. Add the sweet potatoes. Stir to coat. Add the stock, bring to a boil and then reduce to simmer. Cover and cook for 10 minutes.
    4. Add cauliflower and simmer covered until both the cauliflower and sweet potatoes are tender (about another 10 minutes).
    5. Add the coconut milk and puree until smooth. I used an immersion blender, but you can do it with a blender in batches.
    6. Season with salt and pepper to taste. Serve hot.