In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the minced garlic and ginger, stirring for about 1 minute until fragrant. Then, add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the cauliflower florets and mix well. Cook for another 5 minutes, allowing the cauliflower to soften slightly.
Sprinkle in the yellow curry powder, coconut sugar, sea salt, and a generous sprinkle of pepper. Stir well, coating the vegetables with the spices.
Add the can of light coconut milk and the water to the pot. Bring the mixture to a gentle simmer, stirring occasionally.
Once the soup has simmered for about 10 minutes, remove it from heat. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
Return the blended soup to the pot and add the spiralized sweet potatoes. Simmer for an additional 5-7 minutes until the sweet potato noodles are tender.
Stir in the soaked and toasted cashews, allowing them to heat through and add creaminess to the soup.
Ladle the soup into bowls and garnish with fresh cilantro and additional chopped cashews if desired. Enjoy the warmth and flavors of your Coconut Curry Soup With Sweet Potato Noodles!
