Curry-Flavored Sweet Potato and Cauliflower Soup

Step 1

Start by melting the butter in a large pot over medium heat. Toss in the chopped onion and garlic, season with a little salt and pepper, and cook everything until the onions turn a nice golden brown, about 5 to 7 minutes. Sprinkle in the curry powder, cumin, and cinnamon, giving it a good stir to let the spices wake up. Turn the heat up 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 all simmer gently until the veggies are soft, around 25 to 30 minutes. Use an immersion blender to puree the soup until it’s smooth and creamy—if it feels too thick, just add a bit more water to reach your preferred consistency. Finally, warm it through for a few more minutes before serving.