Sweet Potato Cauliflower Soup

5 from 139 votes

This Sweet Potato Cauliflower Soup is wonderfully spiced and made with coconut milk. A delicious and creamy vegan soup that requires minimal preparation!

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In this healthy Sweet Potato Cauliflower Soup recipe, roasting the cauliflower not only adds depth to the flavor but also prevents the florets from turning mushy. Some canned diced tomatoes and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, or some crunchy roasted chickpeas!

Sweet potato cauliflower soup in a bowl topped with roasted chickpeas
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This sweet potato cauliflower soup is an easy one pot recipe that is so creamy and delicious. So simple to make, it’s wonderfully spiced with a hint of sweetness from the sweet potatoes and canned coconut milk.

How to make this healthy cauliflower soup

Start by mixing together the spices in a large deep bowl. I use coriander, cumin, cinnamon and turmeric.

Spices in a glass bowl

Cut the cauliflower into florets and toss with the spices and olive oil. 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.

Florets of cauliflower in a glass bowl

While the cauliflower is roasting, you can start to make the soup recipe. Cook the onions and carrots in a large pot, until the onions start to brown, then add in the garlic and ginger. You want to dish to be very fragrant at this point. And that’s when you’ll add the sweet potatoes, canned tomatoes and vegetable broth.

After cooking everything together for over half hour and the vegetables soften, it’s time to add the roasted cauliflower along with the canned coconut milk.

Two photos to show how to make the Sweet potato cauliflower soup in a pot

Use an immersion blender to make the soup smooth and serve. You’ll immediately notice a bright orange hue and smooth and creamy consistency of the sweet potato cauliflower soup. It’s so comforting and delicious!

Blending the Sweet potato cauliflower soup with an immersion blender

Tips for making sweet potato cauliflower soup

  1. Don’t skip roasting the cauliflower! Roasting the cauliflower really adds flavor to this soup as it brings out the natural nuttiness. Roast the cauliflower until the edges are browned.
  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 and you are less likely to burn the bottom of the soup.
  3. Blend the soup and don’t leave it chunky. I find using an immersion blender is the easiest and simplest way. Alternatively you can ladle the soup in batches into a stand blender. Be careful though as the soup will be very hot.
  4. Serve it with something crunchy and textured. Whenever I serve a blended type of soup, I always like adding to it crusty bread, garlic croutons or in this case my roasted chickpeas. It really takes the sweet potato cauliflower soup up a notch

Frequently asked questions

Is this sweet potato cauliflower soup vegan?

Yes! This creamy soup is 100% vegan, it is wonderfully creamy without using any dairy. It is also gluten-free and low in calories.

Can you make it ahead of time?

Soup is a great make ahead meal, I often make a big batch to have for easy to grab lunches. Once you have blended the soup, let it cool to room temperature and transfer it to an air tight container. It will keep well in the fridge for around four days and you can reheat it in the microwave or on the stovetop.

Dipping some bread into the Sweet potato cauliflower soup

This is one of those creamy soup recipes that you can’t really mess up and works great for using up leftovers. The turmeric and ginger add a distinct flavor to the dish along with providing some anti-inflammatory benefits. It’s a healthy, wholesome sweet potato cauliflower soup that will make your body feel good!

More soup recipes

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Sweet Cauliflower Potato Soup

This Sweet Potato Cauliflower Soup is wonderfully spiced and made with coconut milk. A delicious and creamy vegan soup that requires minimal preparation!
5 from 139 votes
Servings 6 servings
Course Soup
Calories 170
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 1 small head cauliflower
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil divided
  • 1 large onion chopped
  • 1 cup diced carrot
  • 3 garlic cloves minced
  • 2 teaspoons grated fresh ginger
  • 1 15 ounce can diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 3 cups diced peeled sweet potatoes
  • 1 15 ounce can coconut milk


  • 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 tomato 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.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge or in the freezer for up to 3 months.
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 easier to transferring the soup in batches to a blender.


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.

Cuisine American
Course: Soup

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  1. Just made this last night and it was AMAZING! I blended everything up except the cauliflower – I kept whole. The whole family loved it. Instead of just cinnamon I threw in some “pumpkin pie spice” …. really made it home-y for the golf ball sized hail we were getting while we ate it!

  2. I doubled the recipe and used one can of coconut milk and one package of silken tofu. Topped worth crispy pepitas and a bit of chunky salt. So good.

  3. I didn’t have a sweet potato, but instead I had some leftover roasted kabocha squash. I just added it with the cauliflower and Wow, it was so delicious!

  4. This recipe has been sitting on Pinterest board for awhile and we finally made it tonight! Smells delightful during the roasting and cooking phase and tastes delicious! Somehow more than the sum of its parts. We found the more we ate, the better it got and the first bite was awesome! Thank you for the recipe!

  5. made this last night and was super delicious! although i missed the salt and pepper and i think it would of made it even better. what step would you add the salt and pepper? as im not seeing it in the instructions….

  6. I’ve made hundreds of online recipes but this is the first one I’ve ever felt compelled to leave a comment on. This is absolutely delicious, I’m making it for the second time tonight. Followed the recipe to a tee. The flavors are wonderful and not too overpowering, even my 20 month old and 3 year old downed this! Great recipe!

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