Coconut Curry Soup with Sweet Potato and Riced Cauliflower
Fall soup recipes are my favorite as the weather gets cooler! They also make a great lunch option to meal prep. With lentils, riced cauliflower, and sweet potatoes, this hearty soup balances carbs with a healthy dose of veggies. If you like it spicy, try adding harissa infused olive oil as a topping! If you’re feeling extra ambitious, make this Garlic Naan recipe to go with it!
Ingredients:
4c vegetable broth
4-6 cloves garlic, minced
1Tbsp grated fresh ginger
1 medium sweet yellow onion
2 sweet potatoes
14oz riced cauliflower
1c lentils
1 can coconut milk
2c water
2c spinach
2Tbsp curry powder
1 tsp cayenne pepper
1 Tbsp salt (to taste)
2 Tbsp olive oil
1/2c fresh cilantro for topping
optional: harissa olive oil for topping (SPICY!)
Accidentally Gluten Free Garlic Naan for serving
Directions:
*Note: If you’re making the Accidentally Gluten Free Naan, start that first so the dough has time to rise! Begin the next steps while the dough is rising.
Warm oil in a stock pot over medium heat. Mince garlic and chop onion. Add these to the pot, and grate the ginger over top. Let these sauté while you chop the sweet potato into small cubes.
Add the sweet potato and riced cauliflower to the pot and season everything with the curry powder, cayenne pepper, and salt. Sauté a few more minutes, until aromatic.
Add vegetable broth, water, and lentils. Bring to a boil, then reduce heat to simmer covered for 15 minutes.
Stir in coconut milk and spinach, return to a simmer for another 5 minutes. Add more salt, curry powder, or cayenne to taste. Enjoy this fall soup with Accidentally Gluten Free Naan and top with fresh cilantro. If you like it extra spicy, try adding the harissa infused olive oil to top.
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