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Sweet potato cauliflower soup in a white bowl
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4.99 from 64 votes

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!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 170kcal
Author Yumna Jawad



  • 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