Sweet Potato Cauliflower Soup
Updated Dec 06, 2025
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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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
Sweet Cauliflower Potato Soup Recipe
Sweet potato cauliflower soup made with roasted cauliflower, sweet potatoes, warm spices, and coconut milk blended until smooth.
Ingredients
- 1 small head cauliflower chopped
- 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 carrot diced
- 3 garlic cloves minced
- 2 teaspoons fresh ginger grated
- 1 15 ounce can canned diced tomatoes
- 4 cups low-sodium vegetable broth
- 3 cups sweet potatoes diced and peeled
- 1 15 ounce can coconut milk
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.
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.
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Recipe Tips
- 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.
- 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.
- 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
- Pair with some bread. I always like to serve this soup withs some bread for dipping, like my air fryer bread, my oatmeal bread, or even some fresh naan.
- Add a garnish. I love topping this soup with some garlic croutons or roasted chickpeas!
- Add a sandwich. This is a great lunchtime soup, served alongside a cottage cheese flatbread, a hummus sandwich, or a white bean avocado sandwich.
Comments
Didn’t really like the flavour the canned diced tomatoes added to the soup. Overpowered it for me.
Thanks for the feedback, Sarah. So sorry it didn’t turn out how you wanted it to.
Yum-o! Delish and nutritious. Roasted vegetables first day and then finished it the next day. Great flavor and filling.
Yay! So happy you liked it, Jenny!!
Oh my goodness, this soup was super tasty. My only recommendation would be to add some lemon juice or ACV before serving to enhance the flavour profile.
Love the recommendation, J-Belle! Glad you liked the soup!!
A really lovely, bright, flavourful soup. I didn’t peel the carrots or the sweet potatoes, to save time, and, as the whole thing was being puréed, I preferred to keep the extra nutrients in there. I doubled the amount of stock and it still turned out creamy and lovely. Thank you for this
Yay! So happy to hear you liked it, Gianna!! Love to hear it turned out great with the skin on the carrots and sweet potatoes. Thank you!!
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!
Sounds delicious!
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.
Sounds amazing, thanks for sharing!
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!
Oo, that does sound so good.
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!
I’m so glad you got around to making it! Thank you, thank you!
Love this. It’s now my go to soup! Any tips/methods on roasting the chick peas? Thanks
Thank you! Check out my Roasted Chickpeas – 4 Ways recipe: https://feelgoodfoodie.net/recipe/mediterranean-oven-roasted-chickpeas/
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….
Thank you! I would add it in the second step – I just went ahead and added it in.
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!
That makes me so happy to hear! Love that you all enjoyed the recipe!
Delicious, highly recommend! Followed the recipe exactly!
Thank you so much!
Loved it. Note I used tomato juice. The recipe calls for diced tomatoes but in the method it says add the tomato sauce. So I split the difference and used tomato juice bought for another recipe. The only other change I made was adding a half tsp of chili powder to the other spices. I wish I’d added a whole tsp. It was cool and gray here today snd this soup was the perfect supper.
Hey! I’ve corrected that discrepancy. Both work great since we are pureeing it, but I think the diced tomatoes add more flavor. I love the addition of the chili powder!
DELICIOUS! it’s easy to make with little ingredients and it’s delicious. The spices are just right and it’s light enough that I don’t feel heavy after eating. Must try!
Thank you so much, Terry!
I didn’t have any carrot on hand but made it just the same and it was scrumptious!! Will definitely be coming back to this recipe! Love it!
Glad it still worked out! Yay!!
What can I substitute the coconut milk for?
You can use heavy cream, half and half or regular milk. Adjust to make sure you like the consistency.
Thanks for this! Will give this one a try.
Love it ! Cape Town 🇿🇦
Yay! Thank you!
How is the cup? in ml 🙂
How big is the cup, i meant 😊
About 235 ml
I made it tonight and it tasted great!! I didn’t top it off with anything like roasted chickpeas but I definitely think if I did it would have added more flavour to it! My mom and I will definitely make this recipe again! 🙂
So glad to hear that you enjoyed it. Thank you so much!
Wow just wow.. it tasted amazing
So glad you loved it. Thank you!!
so good! though tried it with out the cauliflower but still tastes amazing!
So glad to hear it. Thank you!!
Love the silky texture and the creamy delicious taste. Roasting the cauliflower did make a difference. Thanks for your great tips.
Hi Donna, good questions. Those were both typos, so I added “chopped” cauliflower to the ingredients list and deleted that second “tomato.” Hope that helps!