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Coconut Curry Soup with Sweet Potato Noodles

Taylor Kiser
  • 30 minutes
  • Serves 4

INGREDIENTS

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 oz

Can Light coconut milk * (13.5)

1 tbsp

Coconut oil

2

Medium sweet potatoes (peeled and spiralized with the 3mm blade (about 450g))

1 cup

Toasted cashews (soaked in water at least 6 hours (140g) + additional, for garnish **(read notes!))

3/4 cup

+ 1 Tbsp Water

Cilantro (for garnish)