(MEATLESS MONDAYS/VEGAN RECIPES) Celebrate the flavors of fall with this week’s Meat-Free Monday recipe. This easy vegan coconut curry soup is made extra creamy with a hearty cauliflower and cashew cream.

Top it off with sweet potato noodles for a gluten-free meal that is also paleo-friendly! As always, happy eating! — Global Animal

Coconut Curry Soup With Sweet Potato Noodles. Photo Credit: Food Faith Fitness

Coconut Curry Soup With Sweet Potato Noodles

Yield: 4-6 bowls

Ingredients:

  • 1 Tbsp Coconut oil
  • 1 Tbsp Garlic minced
  • 1/2 Tbsp Fresh gingerminced
  • 5 Cups Cauliflower cut into florets (about 1 lb of florets)
  • 1 Large onion roughly chopped
  • 1 Tbsp Yellow curry powder
  • 2 tsp Coconut sugar
  • 2 tsp Sea salt
  • Generous sprinkle of pepper
  • 1 oz Can Light coconut milk * 13.5

For the sweet potato noodles:

  • 1 Tbsp Coconut oil
  • 2 Medium sweet potatoes peeled and spiralized with the 3mm blade (about 450g)

For the cashew cream:

  • 1 Cup Toasted cashews soaked in water at least 6 hours (140g) + additional, for garnish **(read notes!)
  • 3/4 Cup + 1 Tbsp Water
  • Cilantro for garnish

Directions:

  1. Heat the coconut oil up in a large pan on medium-high heat. Add in the garlic and ginger and cook until fragrant, just 30 seconds or so.
  2. Add in the cauliflower, onion, curry powder, sugar, salt and pepper and stir until the veggies are evenly coated in the spice mixture. Cook, stirring occasionally, until the cauliflower is fork-tender, about 5 minutes.
  3. Pour the coconut milk into the pot, stir and cover. Reduce the heat to medium and simmer 10 minutes.
  4. While the sauce simmers, heat the remaining 1 Tbsp of coconut oil in a separate large pan on medium heat. Add in the sweet potato noodles, toss to evenly coat in the oil and cook, stirring occasionally, until the noodles wilt and become fork tender.
  5. Drain the water from the cashews and place the cashews into your Vitamix. Add the 3/4 Cup + 1 Tbsp water and blend until smooth and creamy. I find it’s best to start the Vitamix at the lowest speed and slowly turn to the highest speed. This gets the smoothest blend.
  6. Add the entire coconut milk/cauliflower mixture into the Vitamix. Turn the Vitamix to the “soup” setting and blend until smooth.
  7. Divide the soup between bowls, followed by the sweet potato noodles. Garnish with chopped cashews and cilantro.
  8. DEVOUR!

Notes: 

*I like really thick soup. If you want it thinner you may need to add more coconut milk, or even some vegetable broth to thin it a little. **I buy my cashews pre-toasted. Don’t skip toasting the cashews, as it adds a lot of flavor. You can spread un-toasted cashews on a small baking sheet in a 350 degree oven and cook until lightly brown, if you need to toast them. Do this BEFORE soaking.

Recipe Courtesy of Food Faith Fitness

More Food Faith Fitness: https://www.foodfaithfitness.com/coconut-curry-soup-with-sweet-potato-noodles/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!

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