• 1 Tbsp Coconut oil
  • 1 Tbsp Garlic, minced
  • 1/2 Tbsp Fresh ginger, minced
  • 5 Cups Cauliflower, cut into florets (about 1 lb of florets)
  • 1 Large onion, roughly chopped
  • 1 Tbsp Yellow curry powder
  • 2 tsp Coconut sugar
  • 2 tsp Sea salt
  • Generous sprinkle of pepper
  • 1 Can (13.5 oz) Light coconut milk *

For the sweet potato noodles:

  • 1 Tbsp Coconut oil
  • 2 Medium sweet potatoes, peeled and spiralized with the 3mm blade (about 450g)

For the cashew cream:

  • 1 Cup Toasted cashews, soaked in water at least 6 hours (140g) + additional, for garnish 
  • 3/4 Cup + 1 Tbsp Water
  • Cilantro, for garnish


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

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

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

4. While the sauce simmers, heat the remaining 1 Tbsp of coconut oil in a separate large pan on medium heat. Add in the sweet potato noodles, toss to evenly coat in the oil and cook, stirring occasionally, until the noodles wilt and become fork tender.

5. Drain the water from the cashews and place the cashews into your Vitamix. Add the 3/4 Cup + 1 Tbsp 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.

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

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


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