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Sweet potato cauliflower soup in a white bowl

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 5 votes
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Course: Soup
Cuisine: American
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 6 servings
Calories: 170kcal
Author: Yumna Jawad

Ingredients

  • 1 small head cauliflower
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil divided
  • 1 large onion chopped
  • 1 cup diced carrot
  • 3 large cloves garlic 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

Instructions

  • Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
  • Combine coriander, cumin, cinnamon and turmeric 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 tomato sauce, 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

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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. 

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