Curried Cauliflower-Sweet Potato Soup

1. 1

   Melt the butter in a large pot over medium heat.

2. 2

   Add the onion, the garlic, the salt, and the pepper; cook, stirring, until the onions are nicely browned.

3. 3

   Continue to cook until the onions are nicely browned, 5 to 7 minutes.

4. 4

   Stir in the curry powder, the cumin, and the cinnamon.

5. 5

   Increase the heat to medium-high, add the water and the chicken broth, and bring to a boil.

6. 6

   Add the sweet potatoes and the cauliflower, reduce the heat, and simmer until the vegetables are tender, 25 to 30 minutes.

7. 7

   Puree the soup with an immersion blender until smooth, adding more water if it is too thick for your liking.

8. 8

   Cook until heated through, 3 to 5 minutes.

• Calories 253.68 kcal Moderate
• Protein 8.28 g Moderate
• Carbs 45.46 g Moderate
• Total Fat 4.94 g Moderate
• Saturated Fat 2.52 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 15.43 mg Moderate
• Sodium 490.24 mg High
• Fiber 11.37 g Good Source
• Sugar 18.51 g High
• Added Sugar 4.99 g Moderate
• Calcium 110.82 mg Low Source
• Iron 2.16 mg Moderate
• Potassium 387.08 mg Low Source
• Vitamin A 2398.71 mcg_rae Good Source
• Vitamin C 25.66 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅