Cauliflower Sweet Potato Soup

4.83 from 46 votes

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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.

Bowl of sweet potato cauliflower soup topped with chickpeas and cilantro.

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

Labelled ingredients for making a sweet potato, cauliflower and carrot soup.
  • 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.

Sweet potato, cauliflower, carrot and onion cooking in a stock pot on a gas range stovetop.

Step 2. Stir in the turmeric and cook for a few more minutes.

Sweet potato, cauliflower, carrot, onion and turmeric cooking in a stock pot on a gas range stovetop.

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.

Creamy, blended sweet potato soup in a KitchenAid blender.

Pour the blended soup back into the pot and serve right away topped with roasted chickpeas, fresh cilantro and a dash of lime.

Pot of creamy sweet potato soup cooking on gas range stove. Wooden spoon rests in pot.

Roasted Chickpea Option

Crispy roasted chickpeas are an optional topping that add some fun crunch and texture. To make:

  1. Preheat oven to 400 F.
  2. Add 1 can of drained, rinsed and dried chickpeas to a baking pan and and drizzle with 1/2 tsp olive oil.
  3. Add salt and pepper, or any spices you like such as cumin, curry powder etc.
  4. Roast for 30-40 minutes.
  5. Use some for the soup then let the leftovers cool completely on the pan before storing for later use.
Overhead view of a bowl or roasted chickpeas. Cut open lime beside it.

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.
Bowl of sweet potato cauliflower soup topped with chickpeas and cilantro.
4.83 from 46 votes

Cauliflower Sweet Potato Soup

By: Deryn Macey
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, gluten-free and vegan too!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6 servings
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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

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.
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.
Nutrition facts are for a 400 gram serving, or 1/6the of the recipe, made with light coconut milk.
If you don’t have fresh ginger on hand, you can add a pinch of ground ginger. If you don’t have turmeric on hand, mild yellow curry powder is a suitable replacement.

Nutrition

Serving: 1/6th of recipe, Calories: 306kcal, Carbohydrates: 47g, Protein: 13g, Fat: 9g, Fiber: 14g
Like this recipe? Rate and comment below!

Originally published December 30, 2017.

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107 Comments

  1. 5 stars
    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.

  2. 5 stars
    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.ย 

  3. 5 stars
    Wonderful flavour and the colour was gorgeous.ย 
    Used a box of broth and the full can of light coconut milk instead of measurements in the recipe.ย 
    We garnished with some zaatar roasted cauliflower โ€œbitsโ€.ย 
    Outstanding!ย 

  4. 5 stars
    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.

  5. 5 stars
    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!