@anna.culinaGot a little helper for rainy Mondays for you: Spicy CAULIFLOWER & CARROT soup with coconut milk, toasted almond flakes and cilantro.🌶 Hope you all had a good start into this new week. Wishing you a lovely evening (day or morning). Love, Anna ️
The German version of the recipe for this soup is available on the @biocompanyofficial website.
Ingredients 4-6 servings:
1 cauliflower (750 g, leaves removed)
600 g carrots
1 medium sweet potato (260 g)
1 onion
1 garlic clove
1 piece of ginger ( 30 g)
1 fresh red chilli
1 Tbsp coconut oil
1 can of coconut milk (400 ml)
750 ml water
½ bunch of cilantro
1 Tbsp indian curry powder
2 tsp turmeric
½ tsp cinnamon
1 orange
2-3 tsp salt
50 g almond flakes
1. Divide cauliflower into florets and cut into quarters. Peel carrot and sweet potato and slice thinly / cut into cubes. Peel onion, garlic and ginger and dice finely. Remove the stem and the seeds of the red chilli and chop finely. Roughly chop the cilantro.
2. Heat up the coconut oil in a big saucepan. Add the onion, garlic, ginger and chilli and roast gently for 2 minutes. Add in the carrots, cauliflower florets and sweet potato cubes and roast for another 5 min.
3. Add the cilantro, the herbs and 2 tsp of salt to the saucepan.Cover with the water, bring to a boil, reduce heat and let simmer for 30 min.
4. In the meantime juice the orange and toast the almond flakes in a pan until golden brown.
5. After the cooking time remove the saucepan from the heat. Finely puree the ingredients using a hand mixer. Mix in the coconut milk and the orange juice and briefly bring to a boil again. Add salt and pepper to taste.
6. Transfer soup into bowls and garnish with the almond flakes and cilantro leaves. Enjoy!️ .
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