Sweet Potato and Cauliflower Curry Soup

Ingredients

• 1 tablespoon butter
• 1 small onion, chopped
• 2 cloves garlic, or more to taste, minced
• salt and ground black pepper to taste
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 cups water, or more as needed
• 1 (14 ounce) can chicken broth
• 3 sweet potatoes, peeled and chopped
• 2 cups chopped cauliflower

Directions

Melt some butter in a large pot over medium heat. Toss in the chopped onion, garlic, a pinch of salt, and some pepper, then cook everything until the onions turn a nice golden brown—it usually takes about 5 to 7 minutes. Next, sprinkle in the curry powder, cumin, and cinnamon, giving it a good stir to let those spices wake up. Turn the heat up a bit to medium-high, pour in the water and chicken broth, and bring the mixture to a boil. Once boiling, add the sweet potatoes and cauliflower, then lower the heat and let it simmer gently until the veggies are soft, around 25 to 30 minutes. When everything is tender, use an immersion blender to puree the soup until it’s smooth and creamy. If it seems too thick, just add a little more water until it reaches your preferred consistency. Finally, let it cook for a few more minutes to warm it all through, and you’re ready to serve.