Cauliflower Sweet Potato Soup
on Oct 05, 2020, Updated Aug 30, 2024
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This vegan cauliflower sweet potato soup is easy to make in 30 minutes and makes the perfect, warm and nourishing meal during the Fall and Winter months.
About the Recipe
- Quick and easy: You’ll need about 30 minutes and a simple selection of everyday ingredients.
- Nutritious: Rich in dietary fiber, vitamin C, vitamin A, potassium and antioxidants.
- Meal prep-friendly: Make it up to 5 days in advance as the flavours on the improve with time, freezer-friendly too!
- Dietary needs: Vegan, gluten-free, soy-free and nut-free.
Ingredients
- Broth: Any store-bought or homemade carton or cubes work. I usually just use bouillon cubes since they’re easy to keep on hand in the pantry.
- Coconut Milk: You can use full-fat for a rich, creamy soup or swap it for light coconut milk to reduce the fat in the recipe.
- Ginger: If you don’t have fresh ginger on hand, use 1 tsp ground ginger.
- Turmeric: If you don’t have turmeric on hand, mild yellow curry powder also works.
- Veggies: The recipe calls for carrot, cauliflower and sweet potato but the amounts don’t have to be exact. If you’re short on one, add a little more of the others.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Step 1. Add the onion, garlic, ginger, carrot, cauliflower and sweet potato to a large soup pot with 1/4 cup of the vegetable broth.
Saute over medium heat until fragrant and starting to soften. This should take 7-10 minutes. If the mixture is getting dried out or starting to stick, add another splash or broth.
Step 2. Stir in the turmeric and cook for a few more minutes.
Step 3. Add the broth and simmer until the cauliflower and sweet potato are tender. This should take about 20 minutes. Stir in the coconut milk.
Step 4. Either transfer 1/2 to 3/4 of the soup to a blender and process until smooth or carefully use an immersion blender right in the pot to blend some of the soup. If blending in a blender, be sure to let the steam escape as you blend. If you want a completely creamy soup, feel free to blend it all.
Pour the blended soup back into the pot and serve right away topped with roasted chickpeas, fresh cilantro and a dash of lime.
Roasted Chickpea Option
Crispy roasted chickpeas are an optional topping that add some fun crunch and texture. To make:
- Preheat oven to 400 F.
- Add 1 can of drained, rinsed and dried chickpeas to a baking pan and and drizzle with 1/2 tsp olive oil.
- Add salt and pepper, or any spices you like such as cumin, curry powder etc.
- Roast for 30-40 minutes.
- Use some for the soup then let the leftovers cool completely on the pan before storing for later use.
Storing
- Fridge: Let cool then store in a sealed container for up to 5 days.
- Freezer: Let cool then store in a freezer-safe container (or multiple single-serving containers) for up to 3 months. Thaw overnight in the fridge.
- Reheating: Microwave or stovetop, stirring often, until heated to your preference.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
Cauliflower Sweet Potato Soup
Ingredients
- 1 medium white onion, 300 g, diced
- 4 cloves garlic, minced
- 1 tbsp peeled fresh ginger, grated or minced
- 1 tbsp ground turmeric
- 1 large or 2 small carrots, 160 g, peeled and diced
- 4 cups small florets of cauliflower, 400 g
- 2 cups peeled and diced sweet potato, 350 g
- 3 cups vegetable broth
- 1 cup canned coconut milk, shake well if fresh can (see notes)
- good pinch of black pepper, or to taste
- sea salt, to taste
- lime juice for serving, optional
- cilantro for serving, optional
- roasted chickpeas for serving, optional (see notes)
Instructions
- In a soup pot over medium heat, saute the onion, garlic, ginger, carrot, cauliflower and sweet potato in 1/4 cup of the vegetable broth until fragrant and starting to soften, about 7-10 minutes. Add a splash more broth if it’s starting to stick.
- Add the turmeric, stir well and cook for a couple more minutes. Add another splash of broth if needed.
- Add the rest of the vegetable broth and simmer lightly over low to medium heat until the cauliflower and sweet potato are tender, about 20 minutes.
- Stir in the coconut milk.
- For a creamy but chunky soup, carefully transfer roughly 1/2 to 3/4 of the soup to a blender and blend until completely smooth. Pour back into the pot with the rest of the soup. You can also just use an immersion blender right in the post to blend some of the soup. If you prefer a completely smooth soup, blend it all into smooth.
- Serve right away topped with fresh chopped cilantro, a squeeze of lime juice and roasted chickpeas, if desired. Season with salt and pepper, if needed.
Video
Notes
Nutrition
Originally published December 30, 2017.
I just made this soup for my dad who is recovering from major dental surgery, so I pureed the whole batch, it is delicious and lots of nutrition! Thanks! I enjoy a lot of your recipes as I have been transitioning to a vegetarian lifestyle.
Thank you so much! So happy to hear it was enjoyed.
Wow!!! Just made this and it is SO good. I used full fat coconut milk so it is creamy. I immersion blended to almost smooth. Garnished with roasted chick peas and cilantro as suggested. Perfect for a crisp fall afternoon.
Wonderful flavour and the colour was gorgeous.
Used a box of broth and the full can of light coconut milk instead of measurements in the recipe.
We garnished with some zaatar roasted cauliflower “bits”.
Outstanding!
That sounds perfect! Thanks for trying it.
This was delicious! I used 1 Tb of turmeric and 1 Tb of curry powder. The fresh ginger is a must. My spouse loved it.
So delish!
Love this recipe and especially that it’s even oil free! Made it without the sweet potatoes and added chickpeas and regular potatoes, it was so satisfying and yummy! Tonight I’m going to try it with broccoli, mushrooms and rice noodles, similar to a popular dish at a veggie Asian restaurant. Thanks so much!
Great! So glad you loved it.