Curried Cauliflower Soup with Sweet Potato

5 from 1 vote

While Curried Cauliflower and Sweet Potato Soup may sound unusual, they pair exceptionally well to make a hearty vegetarian soup.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: cauliflower, curry, gluten free, healthy, healthy eating, soup, sweet potato, vegetarian

Servings:

Calories: 157kcal

1 Tablespoon olive oil
2 large leeks (tender white and light green parts only), thinly sliced and washed, about 2 cups)
4 medium cloves garlic minced
1 ½ teaspoon curry powder
1 teaspoon ground cumin
4 cups cauliflower florets (1 medium head cauliflower)
1 medium sweet potato peeled and cut into ½ inch cubes (about 1 ½ cups)
⅓ cup wild rice or wild rice blend
5 cups reduced sodium vegetable broth
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup 2% evaporated milk
½ cup shredded Swiss cheese

Heat olive oil in a dutch oven over medium heat. Add leeks and cook until leeks soften, about 3 minutes. Stir in garlic, curry powder and ground cumin and cook until fragrant, about 30 seconds.
Stir in cauliflower, sweet potato and wild rice and cook for another minute. Stir in broth, salt and pepper. Bring to a boil then reduce heat and simmer until vegetables are soft and wild rice is cooked, about 15 minutes.
Stir in evaporated milk and Swiss cheese; stir until cheese is melted. If desired, blend partially with an immersion blender.