Curry Sweet Potato Bisque with Roasted Cauliflower

Love Vegan Soul Recipe

This Curry Sweet Potato Bisque with Roasted Cauliflower is a vibrant, comforting dish that marries the rich flavors of roasted sweet potatoes with the aromatic spices of curry and cinnamon. The bisque's creamy texture comes from full-fat coconut milk and white beans, which add depth and nourishment, while the roasted cauliflower, seasoned with za'atar and dukkah spice blends, provides a hearty contrast and a punch of flavor. Topped with creamy avocado, pickled red onions, and fresh scallions, this plant-based meal is as nourishing as it is satisfying, offering a beautiful balance of sweet, savory, and tangy notes in every bite. Perfect for a cozy evening, this recipe also lends itself to adaptation, allowing for the use of various root vegetables and seasonal produce.

Makes 4 bowls of soup

Ingredients:

For the Sweet Potato Bisque:

• 2 medium-sized roasted sweet potatoes (leftovers can be used)

• 1 cup full-fat coconut milk (or light coconut milk)

• 1.5 cups water

• 1/2 cup cooked white beans (e.g., cannellini, navy, or chickpeas)

• 2 tsp curry powder (adjust to taste)

• 1/2 tsp ground coriander

• 1/2 tsp ground cinnamon

• 1/4 tsp sea salt (adjust to taste)

• 1.5 tsp vegetable broth concentrate or vegetable broth (or to taste)

  
  

For the Roasted Cauliflower:

• 1/2 head of cauliflower, cut into medium-sized florets

• 1 tbsp oil (e.g., grapeseed, avocado, or coconut oil)

• 1 tsp Dukkah seasoning (Egyptian spice blend with sesame, cumin, coriander, and black pepper)

• 1 tsp Za'atar seasoning (Middle Eastern spice blend)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Red chili flakes (to taste)

  
  

For Garnishing:

• 1 avocado, sliced

• Pickled red onions (homemade or store-bought)

• Sliced scallions

  
  

Instructions:

1. Roast the Cauliflower:

   • Preheat oven to 400°F (200°C).

   • Toss cauliflower florets with oil, Dukkah seasoning, Za'atar seasoning, garlic powder, onion powder, and red chili flakes in a bowl.

   • Spread the cauliflower evenly on a baking sheet, ensuring the florets are facing down to avoid burning.

   • Roast for 25-30 minutes or until tender with golden brown edges. Set aside.

2. Prepare the Sweet Potatoes:

   • Dice the roasted sweet potatoes into about 1/2-inch cubes.

   • Toss them with 1 tbsp oil, cinnamon, coriander, and sea salt.

   • Spread the sweet potatoes on a baking sheet and roast at 400°F for 25-30 minutes or until tender.

3. Blend the Bisque:

   • In a blender, combine roasted sweet potatoes, white beans, coconut milk, water, curry powder, ground coriander, cinnamon, and vegetable broth concentrate.

   • Blend until smooth. Adjust the consistency with more water or coconut milk if needed.

4. Cook the Bisque:

   • Pour the bisque into a pot and heat over medium heat until it begins to simmer. Adjust seasoning to taste.

5. Assemble and Serve:

   • Ladle the bisque into bowls.

   • Top with roasted cauliflower, sliced avocado, pickled red onions, and scallions.

   • Serve warm and enjoy!

Tips:

• You can use other root vegetables like butternut squash or carrots instead of sweet potatoes.

• If you prefer a thicker bisque, reduce the amount of liquid.

• The roasted cauliflower can be made ahead of time and stored in the fridge.

Enjoy this nourishing, comforting, and versatile plant-based dish perfect for cooler weather!