![](https://cdn.statically.io/img/www.allrecipes.com/thmb/cRtNCVVwqRBaVfId-N50fq3qg-g=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2755851-eb3ca127cb1145c8b997299fbf5f8f46.jpg)
Ingredients
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3 carrots, peeled and halved
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1 large sweet potato, chopped into large pieces
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1 large head cauliflower, cut into large chunks
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1 stalk celery, halved, or more to taste
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6 cloves garlic
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1 tablespoon ground turmeric
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1 teaspoon olive oil
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1 yellow onion, chopped
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salt and ground black pepper to taste
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1 tablespoon unsweetened coconut cream
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1 tablespoon finely chopped fresh dill
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½ lemon, juiced, or more to taste
Directions
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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.
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Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
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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.
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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.
Nutrition Facts (per serving)
224 | Calories |
3g | Fat |
46g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 224 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 2g | 8% |
Sodium 213mg | 9% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 12g | 43% |
Total Sugars 14g | |
Protein 8g | 15% |
Vitamin C 119mg | 132% |
Calcium 130mg | 10% |
Iron 3mg | 16% |
Potassium 1357mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.