Sweet Cauliflower Potato Soup Recipe
Sweet potato cauliflower soup made with roasted cauliflower, sweet potatoes, warm spices, and coconut milk blended until smooth.
Servings: 6 servings
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
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