Cauliflower and Sweet Potato Curry Soup with Garbanzo Beans and Farro

Sweet Potato and Cauliflower Curry Soup

As I’ve mentioned in previous posts, soups are my favorite food. They’re incredibly versatile from hearty stews to warm you on a cold winter day to light and refreshing soups on a cool summers evening. Because of my fascination with soups, I’ve decided to challenge myself to create a soup for every week of the year; 52 Weeks From the Soup Pot. This weeks soup, is a wonderful hearty winter soup. Just imagine sitting next to a cozy fire with a bowl of this amazing soup.

9 This rich and creamy soup is perfect for a cold winter or early spring day. It’s flavorful combinations of cauliflower and sweet potato change with each spoonful.

For this recipe, I like to re hydrate my own garbanzo beans using the overnight method with my crock pot. That way, I can control the amount of sodium and the firmness of the beans. For curries, I also like to use my own Curry Spice Mix to create a rich and deep flavor.

To start off the dish, saute your onion until translucent. Then, you’ll want to add your garlic, ginger and spices. Allow the mixture to heat while you combine the ingredients thoroughly. This process allows for the oils in the spices to activate while preventing clumping.

As the onions and spice heat, dice up your sweet potatoes and cauliflower into bite sized pieces. The size really depends on your preference. I enjoy making the small enough that I can soup both in 1 spoonful. For a more dramatic effect, you might consider dicing them in larger pieces.

The farro you’ll want to prepare separately and fold in once it’s finished cooking. That way, you won’t add unnecessary starches and thickeners to your broth. Once your farro is nearly finished (but still slight firm), go head and add it to your broth, along with your vegetables and garbanzo beans.

Sweet Potato and Cauliflower Curry Soup

Recipe by Pantry and TableCourse: Soups and Stews




  • 1 Yellow Onion, diced onion

  • 4 Cloves Garlic, minced

  • 1/2 Inch Fresh Ginger, minced

  • 1 1/2 T. Curry Mix

  • 1 1/2 T. Turmeric

  • 2 T. Rice Wine Vinegar

  • 1 Can Coconut Milk

  • 4 Cups Chicken Broth

  • 1 Head Cauliflower, chopped

  • 2 Medium Sweet Potatoes, Diced

  • 2 Cups Cooked Farro

  • 1 Can Garbanzo Beans, rinsed

  • 1/2 Cup Heavy Cream

  • Salt and Pepper to taste



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