5.0 from 426 votes
Sweet Cauliflower Potato Soup
This Sweet Potato Cauliflower Soup is wonderfully spiced and made with coconut milk. A delicious and creamy vegan soup that requires minimal preparation!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6 servings
Calories: 170 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 small head cauliflower chopped
- 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 large onion chopped
- 1 cup carrot diced
- 3 garlic cloves minced
- 2 teaspoons fresh ginger grated
- 1 ounce can canned diced tomatoes
- 4 cups low-sodium vegetable broth
- 3 cups sweet potatoes 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.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge or in the freezer for up to 3 months.
- Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it's easier to transferring the soup in batches to a blender.
Nutrition Information
Calories
170kcal
(9%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
323mg
(13%)
Potassium
753mg
(22%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
12998IU
(260%)
Vitamin C
51mg
(57%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 170
% 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.