Ingredients
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2 teaspoons vegetable oil
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2 teaspoons garlic, crushed
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1 cup onion, chopped
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1 teaspoon curry powder
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1/2 teaspoon cinnamon
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1/8 teaspoon salt
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1/8 teaspoon fresh ground black pepper
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2 cups cauliflower, chopped
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4 cups vegetable stock or 4 cups chicken stock
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3 1/2 cups sweet potatoes, diced
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1 1/2 tablespoons honey
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3 tablespoons low-fat sour cream or 3 tablespoons plain yogurt
Instructions
- In a large saucepan sprayed with vegetable spray, heat the oil.
- Sauté the garlic and onion until softened, about 5 minutes.
- Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.
- Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
- Transfer to a food processor or blender and purée until creamy and smooth.
- Return to the saucepan and thin with more stock ifdesired.
- Ladle into bowls. Garnish with a dollop of sour cream and cilantro.