![](https://cdn.statically.io/img/www.allrecipes.com/thmb/hEJbqlMAg9p6YVt6VoNP1L9Dubc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/811404-5846c054fe184a8aa41d1815d3526c96.jpg)
Ingredients
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1 tablespoon butter
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1 small onion, chopped
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2 cloves garlic, or more to taste, minced
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salt and ground black pepper to taste
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2 teaspoons curry powder
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1 teaspoon ground cumin
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1 teaspoon ground cinnamon
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2 cups water, or more as needed
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1 (14 ounce) can chicken broth
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3 sweet potatoes, peeled and chopped
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2 cups chopped cauliflower
Directions
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Melt butter in a large pot over medium heat. Add onion, garlic, salt, and pepper; saute until onions are nicely browned, 5 to 7 minutes. Stir in curry powder, cumin, and cinnamon. Increase heat to medium-high, add water and chicken broth, and bring to a boil. Add sweet potatoes and cauliflower, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.
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Puree soup with an immersion blender until nice and smooth, adding more water if too thick for your liking. Cook until heated through, 3 to 5 minutes.
Nutrition Facts (per serving)
244 | Calories |
4g | Fat |
49g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 244 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 2g | 10% |
Cholesterol 10mg | 3% |
Sodium 667mg | 29% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 9g | 31% |
Total Sugars 11g | |
Protein 5g | 11% |
Vitamin C 30mg | 34% |
Calcium 102mg | 8% |
Iron 2mg | 13% |
Potassium 930mg | 20% |
* 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.