Sweet Potato Cauliflower Soup

Yumna Jawad

Updated Dec 06, 2025

5 from 142 votes

This sweet potato cauliflower soup uses roasted cauliflower, diced sweet potatoes, tomatoes, and coconut milk for a creamy, blended vegetable soup.

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Prep Time 10 minutes
Servings 6 servings
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Cauliflower Sweet Potato Soup.
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Sweet Potato Cauliflower Soup is soo good!

I first made this sweet potato cauliflower soup on a day when I needed to use up a head of cauliflower and a couple of sweet potatoes, and it surprised me how well the flavors work together. Roasting the cauliflower gives the soup a kind of smoky caramelization flavor. Now, this sweet potato cauliflower soup has become one of those recipes I pull out when I want something simple but still interesting enough to look forward to eating all week.

Happy Cooking!
– Yumna

How to Make Sweet Potato Cauliflower Soup

Spices in a bowl.
Step 1: Start by mixing together the spices in a large deep bowl. I use coriander, cumin, cinnamon and turmeric.
Cauliflower in bowl.
Step 2: Cut the cauliflower into florets.
After seasoning.
Step 3: Toss with the spices and olive oil.
Cauliflower after roasting.
Step 4: Roast the cauliflower on a baking sheet in the oven until the edges are browned. You could alternatively toss the cauliflower, spices and oil all together in a baking sheet lined with parchment paper.
Soup in pot before adding cauliflower.
Step 5: While the cauliflower is roasting, you can start to make the soup. Cook the onions and carrots in a large pot, until the onions start to brown, then add in the garlic and ginger. You want the dish to be very fragrant at this point. And that’s when you’ll add the sweet potatoes, canned tomatoes and vegetable broth.
After adding cauliflower.
Step 6: Cook everything together for over half hour, and when the vegetables soften, it’s time to add the roasted cauliflower along with the canned coconut milk.
Blending.
Step 7: Use an immersion blender to make the soup smooth.
After blended.
Step 8: You’ll immediately notice the bright orange hue and smooth and creamy consistency of the sweet potato cauliflower soup.
Cauliflower Sweet Potato Soup.

Sweet Cauliflower Potato Soup Recipe

Author: Yumna Jawad
5 from 142 votes
Sweet potato cauliflower soup made with roasted cauliflower, sweet potatoes, warm spices, and coconut milk blended until smooth.
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Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings6 servings
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Ingredients
  

Instructions

  • Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
  • Combine coriander, cumin, cinnamon, turmeric, salt and pepper in a large bowl. Add the cauliflower to the spices along with 1 tablespoon oil and toss to combine. Transfer the cauliflower to the prepared baking sheet and roast until the edges are browned, 15 to 20 minutes. Set aside. 
  • Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onions and carrots and cook until the onions soften, about 3 to 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 more minute.
  • Stir in diced tomatoes, vegetable broth and sweet potatoes. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, about 35 to 40 minutes. 
  • Stir in coconut milk and the roasted cauliflower. Blend with an immersion blender until smooth and consistent.
  • Serve warm with roasted chickpeas, if desired.

Equipment

Notes

  • My Top Tip: Make the soup in a heavy bottomed pan or dutch oven! The thickness of the bottom of the pan means that the heat is distributed more evenly, so you’re less likely to burn the bottom of the soup.
  • Storage: Store any leftovers in an airtight container for about 3-4 days. When you’re ready to eat, just reheat it on the stove top.
  • Freezing: Once this soup has cooled, you can transfer it to an airtight container in the freezer for up to 3 months, and reheat directly from frozen. 
  • Equipment:  I love using my Cuisinart Smart Stick hand blender for blending soups. It’s quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it’s much easier than transferring the soup in batches to a blender!

Nutrition

Calories: 170kcal, Carbohydrates: 25g, Protein: 7g, Fat: 6g, Saturated Fat: 1g, Sodium: 323mg, Potassium: 753mg, Fiber: 5g, Sugar: 7g, Vitamin A: 12998IU, Vitamin C: 51mg, Calcium: 67mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Don’t skip the cauliflower-roasting! It can be tempting to add your florets directly to the pot to boil, but roasting the cauliflower really brings out its natural nuttiness and helps to flavor the soup.
  2. Make the soup in a heavy bottomed pan or dutch oven. The thickness of the bottom of the pan means that the heat is distributed more evenly, so you’re less likely to burn the bottom of the soup.
  3. Make sure to properly blend your soup. I find using an immersion blender is the easiest and simplest way, but you can also ladle the soup in batches into a stand blender. Either way, be sure you’ve blended your soup until there are no chunks left.

Serving Ideas

Dipping some bread into the Sweet potato cauliflower soup

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Comments

  1. Sarah says:

    Didn’t really like the flavour the canned diced tomatoes added to the soup. Overpowered it for me.

    Reply
    1. Yumna J. says:

      Thanks for the feedback, Sarah. So sorry it didn’t turn out how you wanted it to.

      Reply

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