Cauliflower-Sweet Potato Yellow Curry Soup

If you have ever had cauliflower pureed, then you know how luscious it can be. Being in the mood for something creamy, rich, hearty, and indulgent I decided to create this soup. This soup will seem indulgent, but it is actually so very healthy that you can save your cheat meal for  another occasion.

Cauliflower is one vegetable that contains choline and B5, both important for brain health. I am carrying my first baby, currently gestating at 30 weeks, which means that his little brain is developing, his muscles are getting stronger, bones becoming more dense, and he is plumping up adding about a 1/2 pound of fat per week until arrival. Eating as many nutrient dense meals that I can to support his growth and sustain my strength is especially important right now. So, cauliflower, along with Cod Liver Oil, wild-caught fish, bone broth, pastured butter and beef are high priority on my menu.

I hope you enjoy this soup, great for moms-to-be or as a regular fall meal.


1 small onion, diced

2 carrots, chopped

1 sweet potato, cut into 1 inch chunks

1 head of cauliflower, cut into florets

2 c. bone broth plus additional water to cover

1 can coconut milk

1 T. extra virgin coconut oil

3 T. yellow curry powder

1 tsp. turmeric (optional, but adds a more intense yellow hue)

sea salt


Place a medium pot over low heat. Add coconut oil until it melts then throw in onions and sprinkle with a pinch of sea salt. This is a chef technique, which brings out the flavor of every ingredient added to a cooking pot and is especially important when trying to create flavorful food. So, add a little sea salt with every ingredient. Once onion is translucent, add carrot and a pinch of sea salt, stir. Let cook for a minute while you chop the sweet potato. Add sweet potato, a pinch of sea salt, stir. Move vegetables to the sides of the pot so that some bare pot is showing. Sprinkle curry powder onto this spot and let it toast for 1-2 minutes stirring occasionally. You will be able to smell the aromatic curry powder releasing its oils, which adds another layer of flavor to this wonderful soup. Add cauliflower, a pinch of sea salt, bone broth, and enough water to cover. Place lid on and let cook for 5-10 minutes until vegetables are soft. Let cool slightly before transferring to a blender to puree. Run blender on high speed until soup is silky smooth. Add coconut milk, stir well, and serve.