Cauliflower and sweet potato soup

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This cauliflower and sweet potato soup is wonderfully spiced and made with coconut milk. A delicious and creamy vegan soup that requires minimal preparation!

Preparation time: 10 minutes.

Cook time: 50 minutes.

6 servings

April 14, 2020

In this healthy cauliflower and sweet potato soup recipe, roasting cauliflower not only adds depth to the flavor but also prevents the flowers from becoming mushy. A little tomato sauce and coconut milk give the broth a rich and silky texture. Serve with a tablespoon of sour cream or yogurt, or some crispy roasted chickpeas!

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This cauliflower and sweet potato soup is an easy recipe for a pot that is so creamy and delicious. So simple to make, it's wonderfully spiced with a hint of sweetness from sweet potatoes and canned coconut milk.

How to make this healthy cauliflower soup

Start by mixing the spices in a large deep bowl. I use coriander, cumin, cinnamon, and turmeric.

Cut the cauliflower into florets and mix with the spices and olive oil. Roast the cauliflower on a baking sheet in the oven until the edges are golden brown.. Alternatively, you can toss the cauliflower, spices, and oil on a parchment-lined baking sheet.

While the cauliflower is roasting, you can start making the soup recipe. Cook the onions and carrots in a large pot., until the onions begin to brown, then add the garlic and ginger. You want the dish to be very fragrant at this point. And that's when you go to add canned tomatoes and vegetable stock.

After cooking everything together for over half an hour and the vegetables soften, it's time to add roasted cauliflower along with canned coconut milk.

Use an immersion blender to soften the soup and serve. You will immediately notice a bright orange hue and a smooth, creamy consistency of sweet potato cauliflower soup. It is so comforting and delicious!

Tips for making sweet potato cauliflower soup

  1. Don't skip roasting the cauliflower! Roasting cauliflower really adds flavor to this soup, as it highlights the natural walnut. Grill the cauliflower until the edges are golden brown.
  2. Make the soup in a heavy-bottomed skillet or Dutch oven. The thickness of the bottom of the pan means that the heat is distributed more evenly and is less likely to burn the bottom of the soup.
  3. Blend the soup and do not make it thick. I think using an immersion blender is the easiest and simplest way. Alternatively, you can spoon the soup into a blender. But be careful as the soup will be very hot.
  4. Serve with something crisp and textured. Every time I serve a type of mixed soup, I always like to add crispy bread, croutons, or in this case, my roasted chickpeas. It really takes sweet potato cauliflower soup to the next level

Frequent questions

Is this cauliflower and sweet potato soup vegan?

Yes! This creamy soup is 100% vegan, it's wonderfully creamy without using dairy. It is also gluten free and low in calories.

Can you do it in advance?

Soup is a great meal to prepare ahead of time, I often make a large batch for easy-to-carry lunches. Once the soup is mixed, allow it to cool to room temperature and transfer it to an airtight container. It will keep well in the refrigerator for about four days and can be reheated in the microwave or on the stove.

More soup recipes

This is one of those creamy soup recipes that you really can't spoil and it works great for using leftovers. Turmeric and ginger add a distinctive flavor to the dish and provide some anti-inflammatory benefits. It is a healthy and healthy sweet potato cauliflower soup that will make your body feel good!

If you have tried this healthy style, feel good Cauliflower and sweet potato soup recipe or any other recipe at FeelGoodFoodie, so don't forget rate the recipe and leave me a comment below! I would love to hear about your experience doing it. And if you took some photos, share it with me on Instagram so I can republish my stories!

Potato soup and sweet cauliflower

This cauliflower and sweet potato soup is wonderfully spiced and made with coconut milk. A delicious and creamy vegan soup that requires minimal preparation!

Course: soup

American kitchen

Preparation time: 10 minutes

Cook time: 50 minutes.

Total time: 1 hour

Servings: 6 servings

Calories: 170kcal


  • 1 small head cauliflower
  • 1 teaspoon ground coriander
  • 1 teaspoon of ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 2 tablespoons of olive oil divided
  • 1 large onion, chopped
  • 1 cup carrot, chopped
  • 3 large garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • 1 15-ounce can diced tomatoes
  • 4 cups low-sodium vegetable stock
  • 3 cups diced sweet potatoes
  • 1 15-ounce can coconut milk


  • Preheat oven to 450 ° F. Line rimmed baking sheet with parchment paper.

  • Combine coriander, cumin, cinnamon, and turmeric in a large bowl. Add cauliflower to spices along with 1 tablespoon of oil and stir to combine. Transfer the cauliflower to the prepared baking sheet and grill until the edges are browned, 15 to 20 minutes. Set aside.

  • Meanwhile, heat remaining 1 tablespoon oil in large saucepan over medium-high heat. Add the onions and carrots and cook until the onions soften, about 3 to 4 minutes. Add garlic and ginger and cook until fragrant, about 1 minute more.

  • Add tomato sauce, vegetable stock, and sweet potatoes. Cover and bring to a boil over high heat. Reduce heat to keep simmering over low heat and cook, partially covered and stirring occasionally, until vegetables are tender, about 35 to 40 minutes.

  • Add the coconut milk and roasted cauliflower. Mix with an immersion blender until smooth and consistent.

  • Serve hot with roasted chickpeas, if desired.


Storage: Store leftovers in an airtight container. They will last 3-4 days in the refrigerator or freezer for up to 3 months. Equipment: I love using my Cuisinart Smart Stick Blender to mix soups. It's quick and easy and gives me the perfect consistency, with no vegetable residue. And it's easier to transfer the soup in batches to a blender. Nutritional facts: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary depending on the specific ingredients you use.


Calories: 170kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 323 mg | Potassium: 753mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12998IU | Vitamin C: 51mg | Calcium: 67mg | Iron: 2mg

sweet potato cauliflower soup

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