Vegan Sweet Potato-Cauliflower Soup

1. Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.

2. Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.

3. Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.

4. Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.

Tips

Cook's Notes:

You can substitute canola oil for olive and use 2 tablespoons coconut milk instead of coconut cream. You can also use 2 medium sweet potatoes instead of 1 large.

Water should just about cover the vegetables. Do not add more water, or you will be left with a watery soup.

If you feel during preparation that some vegetable chunks are over-boiling due to size, take them out into a large bowl, set aside, and continue preparation.

If you would like to use a Nutribullet(R): fill to the line with a good mix of the boiled vegetables (I recommend a roughly 3-2-1 cauliflower/sweet potato/carrot-celery mix), and add about 15 tablespoons of the broth. Puree on Low for 10 to 15 seconds, or until smooth.