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Curry Cauliflower and Sweet Potato Soup
Ingredients
  • 2 to 3 Tablespoon Olive oil
  • 200g / 1+½ Cup Onion - chopped
  • ½ Tablespoon Ginger - finely chopped - ½ Inch ginger
  • 1+½ Tablespoon Garlic - finely chopped - 4 to 5 garlic cloves
  • 500g Cauliflower - cup into florets - 4 to 5 heaping cups approx.
  • 400g Sweet Potato - chopped into cubes - 3 heaping cups approx.
  • 200g / 1+¼ Cup approx. Tomatoes - chopped
  • 900ml / 4 Cups Vegetable Broth (low sodium)
  • 475ml / 2 Cups Water
  • Salt to taste (I have added total 1+¼ Teaspoon of pink Himalayan salt)
  • subheading: Spice Mix:
  • ½ Teaspoon Turmeric
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Coriander
  • ¼ Teaspoon Garam Masala
  • ¼ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Cayenne Pepper (optional)
  • ⅓ Cup / 75ml Water
  • subheading: Garnish:
  • Lemon Juice (I have added ½ tablespoon)
  • Ground Black Pepper (I have added ½ teaspoon)
  • Drizzle of olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
Steps
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