Name: Vegan Sweet Potato-Cauliflower Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Carrots, peeled and halved - 3; Sweet potato, chopped into large pieces - 1 large; Cauliflower, cut into large chunks - 1 large head; Celery, halved, or more to taste - 1 stalk; Garlic - 6 cloves; Ground turmeric - 1 tablespoon; Olive oil - 1 teaspoon; Yellow onion, chopped - 1; Salt and ground black pepper to taste - 1; Unsweetened coconut cream - 1 tablespoon; Finely chopped fresh dill - 1 tablespoon; Lemon, juiced, or more to taste - ½

Ingredients for - Vegan Sweet Potato-Cauliflower Soup

1. Carrots, peeled and halved 3

2. Sweet potato, chopped into large pieces 1 large

3. Cauliflower, cut into large chunks 1 large head

4. Celery, halved, or more to taste 1 stalk

5. Garlic 6 cloves

6. Ground turmeric 1 tablespoon

7. Olive oil 1 teaspoon

8. Yellow onion, chopped 1

9. Salt and ground black pepper to taste 1

10. Unsweetened coconut cream 1 tablespoon

11. Finely chopped fresh dill 1 tablespoon

12. Lemon, juiced, or more to taste ½

How to cook deliciously - Vegan Sweet Potato-Cauliflower Soup

1 . Stage

Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.

2 . Stage

Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.

3 . Stage

Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.

4 . Stage

Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.