Go Back
–+ servings
Sweet Potato Cauliflower Soup A bowl of creamy soup topped with roasted cauliflower, a swirl of cream, and fresh herbs, ready to be enjoyed as a comforting dish.

Sweet Potato Cauliflower Soup

A cozy, Sweet Potato Cauliflower Soup with a delightful blend of fall spices and coconut milk.
No ratings yet
Print Pin
Course: Appetizer, Main
Cuisine: Fall, Vegetarian
Keyword: Cauliflower Soup, coconut milk soup, Fall Soup, sweet potato soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 408kcal
Cost: $9

Ingredients

  • 1 head cauliflower small (broken into florets)
  • 1 sweet potato cut in half
  • 2 red bell peppers whole
  • 1 head garlic top sliced off
  • 3 shallots peeled
  • 1 tablespoon curry powder ground
  • 1 teaspoon paprika ground
  • 1 teaspoon cumin ground
  • 2 tablespoon olive oil extra virgin
  • Salt and pepper to taste
  • 15 oz coconut milk canned
  • 2 cups vegetable broth add more as needed
  • To serve
  • Parsley fresh, chopped
  • Roasted cauliflower reserved before blending

Instructions

  • Preheat the oven to 400°F (200°C).
  • On a sheet pan, arrange the cauliflower florets, sweet potato halves, whole red bell peppers, garlic head, and peeled shallots evenly. Drizzle with olive oil, then sprinkle the cauliflower with curry powder, paprika, and cumin. Season with salt and pepper.
    A baking sheet with roasted vegetables including sweet potatoes, cauliflower, and bell peppers, all seasoned with curry powder and ready to be roasted to perfection.
  • Roast the vegetables in the oven for 35-40 minutes, or until the sweet potato and cauliflower are tender.
  • Allow the vegetables to cool slightly before handling. Transfer the cauliflower, sweet potato, and shallots to a blender. Set aside ¼ of the roasted cauliflower for topping the soup.
    A blender filled with roasted tomatoes, garlic, shallots, and other vegetables, seasoned with spices and prepared for blending into a flavorful soup
  • Remove the stems from the roasted bell peppers and add the peppers to the blender. Squeeze the garlic cloves out of their skins and into the blender.
  • Pour in the coconut milk and vegetable broth. Blend until smooth and creamy, adding more vegetable broth if needed to adjust the consistency.
    A smooth, vibrant orange soup in a blender, possibly a roasted vegetable blend, ready for further processing or serving
  • Taste the soup and adjust the seasoning with more salt and pepper as needed.
  • Reheat the soup if necessary and serve immediately. Top with reserved roasted cauliflower and fresh parsley.

Notes

Perfectly spiced with warm flavors and a touch of coconut milk. This creamy soup will keep you cozy on cool evenings.

Nutrition

Serving: 1Serving | Calories: 408kcal (20%) | Carbohydrates: 33.2g (11%) | Protein: 7.6g (15%) | Fat: 30.7g (47%) | Saturated Fat: 21.4g (134%) | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.3g | Sodium: 565.6mg (25%) | Potassium: 1105.1mg (32%) | Fiber: 7.1g (30%) | Sugar: 10.3g (11%) | Vitamin A: 10190IU (204%) | Vitamin C: 153.3mg (186%) | Calcium: 103.5mg (10%) | Iron: 5.9mg (33%)
Tried this recipe?Pin it on @Pinterest