Sweet Cauliflower Potato Soup
User Reviews
5
Sweet Cauliflower Potato Soup
Description
This soup begins with spiced cauliflower tossed in coriander, cumin, cinnamon, turmeric, salt, and pepper, then roasted at high heat until the edges brown, contributing depth of flavor. Meanwhile, onions and carrots are sautéed with garlic and freshly grated ginger to build aromatic base notes. Diced tomatoes, vegetable broth, and diced sweet potatoes are added and simmered until tender.
The roasted cauliflower and coconut milk are stirred in before the entire mixture is blended smooth with an immersion blender, creating a thick, velvety soup with layered flavors from warm spices and fresh vegetables. The sweetness of the roasted cauliflower and sweet potatoes contrasts nicely with the earthy turmeric and spices, while coconut milk adds creaminess without dairy.
It can be served warm with roasted cauliflower florets for garnish, offering a balanced texture and flavor profile. This recipe is suitable for those preferring plant-based, comforting soups with a hint of sweetness and spice.
Leftovers keep well refrigerated for several days and freeze effectively for longer storage. Using a hand blender facilitates easy, consistent pureeing without transferring between containers.
Ingredients
- 1 cauliflower chopped, small head
- 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 onion chopped, large
- 1 cup carrot diced
- 3 garlic minced, cloves
- 2 teaspoons ginger grated, fresh
- 1 ounce can diced tomatoes canned
- 4 cups vegetable broth low-sodium
- 3 cups sweet potato diced and peeled
- 1 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
- Store leftovers in airtight containers for 3-4 days in the refrigerator or freeze for up to 3 months.
- An immersion hand blender simplifies the blending process and yields a smooth soup consistently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 323mg | 13% |
| Potassium | 753mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 12998IU | 260% |
| Vitamin C | 51mg | 57% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
