Roasted Cauliflower and Sweet Potato Soup with Curry Spiced Almonds

I’ve spent the better part of my evenings this past week looking for vegan Christmas recipes. Unfortunately, I haven’t found as many as I would have liked, but have found a few promising recipes. I do have to say as a side note that I’m new to Pinterest and it’s becoming slightly addicting!

In my quest for amazing vegan Christmas recipes, I stumbled across this sweet potato cauliflower soup recipe from Manifest Vegan. The recipe called my attention with it’s sweet orange color and roasted cauliflower. I made a vegan corn chowder with roasted cauliflower and loved the creamy texture the cauliflower lent. I’m usually not a big fan of sweet soups and as I was making it was a bit worried I wouldn’t like it – but boy was I wrong.

This soup was divine! Silky and creamy with just a slight sweetness from the potatoes balanced by earthy Mexican oregano. The roasted cauliflower provides nice texture and the almonds add a spicy crunch.

This is the perfect soup for a rainy or cold winter night. The spices are warming and the soup is more filling than you think. Two bowls and I was stuffed! Serve with crusty garlic bread for dipping.

Roasted Cauliflower and Sweet Potato Soup with Curry Spiced Almonds

Serves 4-6

Recipe adapted from Manifest Vegan

Ingredients

• 1 head cauliflower
• 3 sweet potatoes
• 4 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 2 cups vegetable stock
• 5 cups filtered water
• 1 tsp – 1 1/2 tsp Mexican oregano
• salt and pepper to taste
• 2 tbsp slivered almonds
• 1 tsp curry masala

Directions

1. Rinse and cut cauliflower into small bite-spiced pieces. Toss with 2 tbsp olive oil or enough to coat lightly and season with salt and pepper. Roast at 400 degrees for 25-35 minutes until tender.
2. Finely dice one onion. I used half a sweet onion and half a purple onion. Add to stockpot with 2 tbsp oil and 2 minced garlic cloves. Saute on medium heat until tender and onions are translucent.
3. Peel and cut sweet potatoes into 1 inch pieces and add to stockpot. Add 1 tsp to 1 1/2 tsp Mexican oregano depending on your taste. Season with salt and pepper.
4. Add the stock and water and turn heat up on medium-high to bring to a boil. Once boiling, reduce heat to medium and cook until potatoes are tender. Once potatoes are cooked, add half the cooked cauliflower and blend with an immersion blender or transfer to a blender. Adjust seasonings as needed.
5. To prepare the almonds, drizzle with a touch of oil and sprinkle curry masala. Roast at 350 for 10-15 minutes until golden.
6. To serve, top soup with the remaining roasted cauliflower pieces and spiced almonds. Serve with crusty garlic bread on the side.