This Cauliflower Sweet Potato Turmeric Soup is so flavourful and comforting, I just love it. It’s started off with onion, garlic and carrot and then simmered with cauliflower, sweet potato, coconut milk and turmeric for an extra flavourful, hearty and creamy soup that’s perfect on a cold day and loaded with nourishment. Try it topped off with roasted chickpeas, curried roasted cauliflower and fresh cilantro.

Cauliflower Sweet Potato Turmeric Soup with Roasted Chickpeas

Cauliflower Sweet Potato Turmeric Soup with Roasted Chickpeas

Roasted Chickpea Topping

I topped this soup off with crispy roasted chickpeas for some added crunch and texture. It’s totally optional but it’s really good if you have the ingredients and the time. If not, you can throw in some regular chickpeas or enjoy the soup on it’s own.

To make roasted chickpeas, add 1 can of drained and rinsed chickpeas, or about 2 cups of cooked chickpeas to a pan and drizzle with a tiny bit of olive oil. Sprinkle with whatever spices you want, you can just use salt and pepper, or add a bit of turmeric and cumin as well. Roast them at 400 degrees until crispy, which take about 30 to 40 minutes.

Use some to top off your soup then save the rest for snacks or for adding to salads.

Roasted Cauliflower Topping

In addition to roasted chickpeas, I decided to go all out and also add curried roasted cauliflower. I simply reserved some of the cauliflower from the soup, added it to a pan with a tiny bit of olive oil and some curry powder and then roasted it in the oven at the same time as the chickpeas. Again, this is optional but I loved the extra texture the roasted cauliflower added.

Cauliflower Sweet Potato Turmeric Soup with Roasted Chickpeas

Cauliflower Sweet Potato Turmeric Soup with Roasted Chickpeas

Cauliflower Sweet Potato Turmeric Soup with Roasted Chickpeas

Cauliflower Sweet Potato Turmeric Soup

This soup contains a ton of antioxidants, and immunity-boosting and anti-inflammatory properties thanks to the turmeric, garlic, ginger, onion and sweet potato. In one large serving, you’ll also be benefiting from:

  • more than your daily RDA of vitamin A
  • 75% of your daily vitamin C
  • plenty of potassium
  • some calcium and iron
  • 6 grams of dietary fibre
  • energizing complex carbohydrates

Not only that, it’s easy to make in under 30 minutes, tastes even better the next day and is filling and satisfying with or without the extra toppings.

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Cauliflower Sweet Potato Turmeric Soup with Roasted Chickpeas

Cauliflower Sweet Potato Turmeric Soup

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

This nutritious soup is easy to make in under 30 minutes and is loaded with delicious, curry flavour. Try it topped with roasted chickpeas for a little extra something. Oil-free, vegan and gluten-free.


Scale

Ingredients

  • 1 medium white onion (300 g), diced
  • 4 cloves garlic, minced
  • 1 tbsp peeled fresh ginger, grated or minced
  • 1 tbsp turmeric
  • 1 large or 2 small carrots (160 g), peeled and diced
  • 4 cups (400 g) cauliflower, chopped into small florets
  • 2 cups (350 g) peeled and diced sweet potato
  • 3 cups vegetable broth
  • 1 cup canned coconut milk (see notes)
  • good pinch of black pepper, or to taste
  • sea salt, to taste
  • squeeze of fresh lemon or lime juice

Instructions

  1. 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 10 minutes. Add a splash more broth if it’s starting to stick.
  2. Add the turmeric, stir and cook for another minute.
  3. Add the rest of the vegetable broth and simmer lightly until the cauliflower and sweet potato are tender, about 20 minutes.
  4. Stir in the coconut milk and if needed, more vegetable broth to reach desired consistency.
  5. Blend about 1/2 to 3/4 of the soup so it’s somewhat creamy but still has some cauliflower and sweet potato chunks. You can do this by scooping it into a blender or by using an immersion blender right in the pot. If you prefer a completely creamy soup, feel free to blend it all until smooth.
  6. Season with salt and pepper and a squeeze of fresh lemon or lime juice, if desired.
  7. Serve on it’s own or topped with roasted chickpeas and fresh cilantro.

Notes

  1. To make roasted chickpeas, add 1 can of drained and rinsed chickpeas, or about 2 cups of cooked chickpeas to a pan and drizzle with a tiny bit of olive oil. Sprinkle with whatever spices you want, you can just use salt and pepper, or add a bit of turmeric and cumin as well. Roast them at 400 degrees until crispy, which take about 30 to 40 minutes.
  2. You can use full-fat or light canned coconut milk. Use full-fat for a richer and creamier soup with a bit more coconut flavour. Use light coconut milk for less coconut flavour and a lower fat recipe.
  3. Nutrition facts are for a 400 gram serving, or 1/6the of the recipe, made with light coconut milk.

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 145 calories
  • Fat: 2.5 g
  • Carbohydrates: 20.9 g
  • Fiber: 4.5 g
  • Protein: 3.6 g