Prep time 10 minutes
Cook time 60 minutes
Yield: Serves or Makes 4 - 6
Divide cauliflower into florets and cut into quarters. Peel carrot and sweet potato and slice thinly / cut into cubes. Peel onion, garlic and ginger, and dice finely. Remove the stem and the seeds of the red chili and chop finely. Roughly chop the cilantro.
Heat the coconut oil, in a big saucepan, on the stove. Add the onion, garlic, ginger, and chili, cooking for 2 minutes. Then, add in the carrots, cauliflower florets, and sweet potato cubes and cook for 5 minutes.
Mix in the cilantro, herbs and 2 teaspoons of salt. Cover with the water, bring to a boil, then reduce the heat and let simmer for 30 minutes.
In the meantime, toast the almond flakes in a pan until golden brown.
After the soup mixture has cooked, remove the saucepan from the heat. Finely puree the ingredients using an immersion blender. Mix in the coconut milk and the orange juice. Briefly bring to a boil again. Add salt and pepper to taste.
Transfer soup into bowls and garnish with the almond flakes and cilantro leaves.