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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!
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.
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.
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.
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!
Tips for making sweet potato cauliflower soup
- 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.
- 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.
- 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.
- 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
Yes! This creamy soup is 100% vegan, it is wonderfully creamy without using any dairy. It is also gluten-free and low in calories.
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.
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
- Roasted Cauliflower Soup
- Instant Pot Broccoli Soup
- Carrot Ginger Soup
- Lentil Kale Soup
- Creamy Vegetable Soup
- Vegan Asparagus Soup
- Healthy Potato Leek Soup
If you’ve tried this healthy-ish feel good Sweet Potato Cauliflower Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Sweet Cauliflower Potato Soup
- 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.