Ingredients
- 3 carrots, peeled and halved
- 1 large sweet potato, chopped into large pieces
- 1 large head cauliflower, cut into large chunks
- 1 stalk celery, halved, or more to taste
- 6 cloves garlic
- 1 tablespoon ground turmeric
- 1 teaspoon olive oil
- 1 yellow onion, chopped
- salt and ground black pepper to taste
- 1 tablespoon unsweetened coconut cream
- 1 tablespoon finely chopped fresh dill
- ½ lemon, juiced, or more to taste
Why This Dish Is Hard To Resist
Helpful Chef Tips
- Use vegetable broth instead of water to add more richness to the soup.
- Blend in batches if your blender is small to avoid spills and achieve a smooth texture.
Step 1
Bring a large pot of water to a boil, then toss in the carrots and sweet potato. Turn the heat down to low and let them simmer for about 5 minutes, until they’re just starting to get tender. Next, add the cauliflower, celery, garlic, and turmeric, giving everything a good stir. Let it simmer gently for around 15 minutes, stirring occasionally, until the cauliflower is soft but still holds its shape.
Step 2
While the veggies cook, heat some olive oil in a frying pan over medium heat. Add the chopped onion, sprinkle with a bit of salt, and cook, stirring now and then, until the onion turns golden and sweet—this should take about 5 to 7 minutes.
Step 3
Once the onions are ready, stir them into the pot along with the coconut cream and dill. Give everything a taste and season with salt and pepper. Remove the pot from the heat and let the soup cool for about 5 to 10 minutes. Then, stir in the lemon juice and adjust the seasoning if needed—it’s all about finding the right balance for your taste buds.
Step 4
Finally, use an immersion blender to puree the soup until it’s nice and smooth. Serve it warm or pop it in the fridge to enjoy chilled later.
