Cauliflower Sweet Potato Soup
on Oct 05, 2020, Updated Mar 04, 2025
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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
Here’s what to love about this easy and delicious soup:
- 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
You’ll need just a few simple ingredients to make this soup. Below is an overview of the ingredients and any substitutions you can make.
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.
- 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.
How to Make Cauliflower Sweet Potato Soup
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.
More Recipes to Try!
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 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
- 1 tbsp ground turmeric
- 3 cups vegetable broth
- 1 cup canned coconut milk, shake well if fresh can (see notes)
- 1 pinch 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, cook 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.
Super delicious. I found this recipe after searching “coconut soup” because I had some leftover coconut milk. I was a bit nervous about turmeric because I’ve been sensitive to the taste of it before, but the sweetness of the coconut and sweet potato really balanced out the flavour. My kitchen countertop got stained by my spoon…so maybe thats a tip for people. Be careful with staining ability of turmeric!
Great! Glad you enjoyed it, Sarah. Thanks for letting me know…I’m glad the turmeric wasn’t too much and I can definitely add a tip about the staining. Thanks again!
Love this soup, it is super tasty and comforting. Love the kick from the turmeric and ginger. It is very easy to make. I usually make a large pot of the soup and freeze it into portions for a very fast ready made lunch.
I followed the recipe as written but my family didn’t enjoy this. The flavor is quite bland. We didn’t taste much other than the coconut milk. I think it needs some heat and additional spices. Thanks for the recipe.
So delicious and warming. We make it almost monthly and kids really like it too. I like to top it with lemon squeeze and chilli flakes. Thanks for this!
Nailed it! I was looking for more recipes that have cauliflower, since I really don’t love it. Let me just say that I LOVE this soup! I only wish I had left more of the cauliflower in chunks. Surprisingly, I enjoyed the texture of biting into the cauliflower. As for the flavor, its decadent! Thank you for knocking another recipe out of the park!
Wasn’t very good and the worst part is the tumeric stained my blender. This was the first time I’ve cooked with tumeric and never knew it would stain. We’ll be eating the roasted chickpeas for dinner and throwing out the soup. :/ I really wanted it to work
I’m so sorry it didn’t work out for you. Did you follow the recipe as written? This soup is very well reviewed so I’m not sure what could have gone wrong!
i just had intestinal surgery and could not eat sold foods. I love soup and was not expecting this recipe to be as good as it was being so simple and no oils butter or cream in it. OH MY I puree the entire batch added the coconut milk and thought I was in heaven. nothing else needed no yogurt, sour cream, butter or milk. it was great! and my insides loved it too.
DELICIOUS.
I used vegetable broth instead of coconut milk. I definitely added the roasted chickpeas which are tasty.
Thanks!!!!!
Super tasty and super easy! I blended mine until smooth. If you make it a smooth (rather than chunky) soup, I think you definitely need the roasted chickpeas to give the dish a bit of bite. (I cumin-roasted mine.) I didn’t have fresh ginger so I used a heaped tbsp of dried ginger, which I was a bit worried about (thought it might be too strong), but it was actually fine! Makes a lovely lunch.
Perfect! So glad you enjoyed it, Jane. Thanks for the feedback on the chickpeas and ginger!
I went with the fully blended version – was delicious – as always! The chickpeas added some nice texture and flavour as well, plus I just love ’em. I had enough to store a couple servings in individual freezer bags as well that I can pull out as needed!
Thank-you Deryn!
Perfect! So glad you enjoyed it and thanks for adding your feedback.
Loved it! I’m pretty new to your site, but am looking forward to trying out more recipes. Can you tell me what you base the % daily value in your nutrition facts on?
Nutrition labels are based on a 2000 calorie diet. Glad you enjoyed the soup!