Cauliflower Coconut Curry Soup with Sweet Potato Noodles

Heat the coconut oil up in a large pan on medium-high heat. Add garlic and ginger and cook until fragrant, just 30 seconds or so.

Add cauliflower, onion, curry powder, sugar, salt and pepper and stir until veggies are evenly coated in the spice mixture. Cook, stirring occasionally, until the cauliflower is fork-tender, about 5 minutes.

Pour coconut milk into the pot, stir and cover. Reduce the heat to medium and simmer 10 minutes.

While the sauce simmers, prepare the sweet potato noodles. Heat coconut oil in a separate large pan on medium heat. Add sweet potato noodles, toss to evenly coat in the oil and cook, stirring occasionally, until the noodles wilt and become fork tender.

Drain cashews and place the cashews into your Vitamix. Add the 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.

Add the entire coconut milk/cauliflower mixture into the Vitamix. Turn the Vitamix to the “soup” setting and blend until smooth.

Divide the soup between bowls, followed by the sweet potato noodles. Garnish with chopped cashews and cilantro.Devour!

Notes:
1. 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.
2. 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 350ºF oven and cook until lightly brown, if you need to toast them. Do this before soaking.