Curried Cauliflower and Sweet Potato Soup

By vdub

Ingredients

• 1 large onion, peeled and chopped
• 1/2 teaspoon cumin seeds
• 1 tablespoon ginger paste or minced ginger root
• 1 small chile pepper, seeded and minced
• 3 cloves garlic, minced
• 4 cups vegetable broth (or water plus bouillon cubes)
• 1 pound sweet potatoes (about 1 large), peeled and cut into 3/4-inch cubes
• 1 tablespoon mild curry powder, divided
• 1/8 teaspoon cinnamon
• 1 large head cauliflower, separated into bite-sized flowerets
• 1 15-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
• 1 15-ounce can diced tomatoes
• 2-4 cups water
• 1 teaspoon salt (or to taste)
• 1/4 tsp cayenne pepper (or to taste)
• 1 tablespoon natural peanut butter

Details

Servings 8
Adapted from blog.fatfreevegan.com

Preparation

Step 1

Heat a large non-stick pot (4 quarts or larger). Add the onion and cook, stirring, until it begins to soften, about 3-4 minutes. Add the cumin seeds, ginger, chile pepper, and garlic, and cook, stirring constantly, for another 30 seconds. Stir in the broth, sweet potatoes, 1 teaspoon of the curry powder, and cinnamon. Bring to a boil, reduce heat, cover, and cook over low heat until sweet potato softens, about 20 minutes.

Add the cauliflower, chickpeas, and tomatoes to the pot. Add just enough water to almost cover the cauliflower, about 3 cups. Stir in the remaining 2 teaspoons of curry powder, and add salt and cayenne pepper (more if you like things hot, less or none at all if you prefer it not spicy). Cover and simmer until cauliflower is tender, about 15-20 minutes. Stir in the peanut butter and serve hot.

Note: The peanut butter adds a gram of fat per serving but gives the soup a richness you won't want to miss. If necessary, you can leave it out or substitute with cashew butter or another nut butter.