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This nutritious soup is easy to make in under 30 minutes and is loaded with delicious, curry flavour. Try it topped with roasted chickpeas for a little extra something. Oil-free, vegan and gluten-free.
1 medium white onion (300 g), diced
4 cloves garlic, minced
1 tbsp peeled fresh ginger, grated or minced
1 tbsp turmeric
1 large or 2 small carrots (160 g), peeled and diced
4 cups (400 g) cauliflower, chopped into small florets
2 cups (350 g) peeled and diced sweet potato
3 cups vegetable broth
1 cup canned coconut milk (see notes)
good pinch of black pepper, or to taste
sea salt, to taste
squeeze of fresh lemon or lime juice
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