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  • ‍‍‍‍3 carrots, peeled and halved
  • 1 large sweet potato, chopped into large pieces
  • 1 large head cauliflower, cut into large chunks
  • 6 cloves garlic
  • 1 tablespoon ground turmeric
  • 1 teaspoon olive oil
  • 1 yellow onion, chopped
  • salt and ground black pepper to taste
  • 1 tablespoon cream
  • 15 ml lemon juice

Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
Stir sautéed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes.
Stir in lemon juice.
Taste and adjust lemon juice, salt, and pepper to taste.

Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve.

Recipe and photo:  Hannie Steyn


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