This vegan coconut curry soup is made super creamy with cauliflower and cashew cream! Top it with sweet potato noodles for a gluten-free meal that’s Paleo-friendly!
- 1 tbsp coconut oil
- 1 tbsp minced garlic
- ½ tablespoon Fresh ginger, chopped
- 5 cups Cauliflower, cut into florets
- 1 Large onion, chopped
- 1 tbsp yellow curry powder
- 2 teaspoons coconut sugar
- 2 teaspoons Sea salt
- 1 box (13 1/2 oz. size) Light Coconut Milk
- FOR THE NOODLES:
- 1 tbsp coconut oil
- 2 Medium sweet potatoes, peeled and spiralized with the 3 mm blade (about 450 g)
- FOR THE CASHEW NUT CREAM:
- 1 cup Roasted cashews, soaked in water for at least 6 hours, plus additional roasted cashews for garnish
- ¾ cups Plus 1 tbsp water
- Cilantro for garnish
Heat the coconut oil in a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds or so.
Add the cauliflower, onion, curry powder, sugar, salt and pepper and stir until the vegetables are evenly coated in the spice mixture. Cook, stirring occasionally, until cauliflower is tender, about 5 minutes.
Pour the coconut milk into the saucepan, stir and cover. Reduce the heat to medium and simmer for 10 minutes.
While the sauce simmers, prepare the sweet potato noodles. Heat the coconut oil in a separate large saucepan over medium heat. Add sweet potato noodles, toss to coat well with oil and cook, stirring occasionally, until noodles wilt and become fork tender.
Drain the cashews and place the cashews in your Vitamix. Add water and mix until smooth and creamy. I find it’s best to start the Vitamix on the lowest speed and slowly increase to the highest speed. This gets the smoothest mixture.
Add all of the coconut milk/cauliflower mixture into the Vitamix. Turn the Vitamix to the “soup” setting and blend until smooth.
Divide the soup between bowls, then the sweet potato noodles. Garnish with chopped cashews and cilantro. To devour!
1. I like very thick soup. If you want it to be thinner, you may need to add more coconut milk, or even a little vegetable stock to thin it out a bit.
2. I buy my cashews pre-roasted. Don’t forget to toast the cashews, as this adds a lot of flavor. You can spread the untoasted cashews on a small baking sheet in a 350°F oven and bake until lightly browned, if you need to toast them. Do this before soaking.