Vegan Sweet Potato-Cauliflower Soup
This simple sweet potato and cauliflower soup, which is vegan, gluten-free, and full of flavor, tastes great both hot and cold.
Carrots and sweet potatoes are added to a big pot of boiling water.
Turn down the heat to low and simmer the food for 5 minutes or until semi-tender.
Stir well after adding the turmeric, celery, and cauliflower.
Simmer for about 15 minutes, stirring occasionally, until the cauliflower is fork-tender but not mushy.
Meanwhile, a frying pan with olive oil in it should be heated to medium.
Add the onion, season with salt, and stir for 5 to 7 minutes, or until golden.
Add dill, coconut cream, and sauteed onion to the soup.
Add salt and pepper to taste.
Mixture should be taken off the heat and placed in a big bowl.
Permit to cool for five to ten minutes.
Add lemon juice and stir.
Salt, pepper, and lemon juice to taste; adjust as necessary