Sweet Potato Cauliflower Soup

Delicious, hearty fall soup with warm spices and coconut milk.

Course Main Course, Soup

Cuisine American

Keyword blended soup, cauliflower soup, creamy vegan soup, easy vegan soup, healthy vegan soup, hidden vegetable soup, hidden veggie recipe, plant-based soup, plant-based soups and stews, spiced vegan soup, sweet potato soup, vegan soups and stews

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 408.2

Author carleigh

Ingredients

1 head cauliflower small, broken into florets
1 sweet potato sliced in half
2 red bell pepper whole
1 head garlic top sliced off
3 shallots peeled
1 tbsp curry powder
1 tsp paprika
1 tsp cumin
2 tbsp olive oil
salt and pepper adjust to taste
15 oz coconut milk one can
2 cups vegetable broth add more as needed

To serve

Parsley
Roasted cauliflower reserved before blending

Instructions

Preheat the oven to 400F.
On a sheet pan, lay out the cauliflower, sweet potato, bell peppers, garlic, and shallots until evenly dispersed. Roast the bell peppers whole with the stems intact. Drizzle with the olive oil, then coat the cauliflower with the curry powder, paprika and cumin. Sprinkle all of the vegetables with salt and pepper.
Roast for 35 to 40 minutes, until the sweet potato and cauliflower is soft.
When safe to handle, transfer the cauliflower, sweet potato and shallots to the blender. You can set aside 1/4 of the roasted cauliflower as a soup topper.
Remove the stems from the bell peppers, and add to the blender. Squeeze out the garlic cloves into the blender and discard the skins.
Add the can of coconut milk and vegetable broth. Blend until you achieve a smooth, silky soup. You can add more vegetable broth as needed to achieve your desired consistency. Taste, and add more salt and pepper as desired.
Reheat if needed and serve immediately with some of the roasted cauliflower and parsley on top. Store in a sealed container in the fridge for up to four days.

Video

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A post shared by Carleigh Bodrug (@plantyou)

Notes

- If the sweet potato is too starchy for your taste, you can use a vegetable from the squash family, such as pumpkin or butternut squash.

- You're welcome to swap coconut milk it for an alternative such as cashew cream.

- Always taste and adjust the level of salt. Depending on the type of vegetable broth or even the size of your veggies, you may need to hold back or add extra salt.

- It's super easy to upscale this recipe if you have a larger household or you're meal-prepping long term. Double or triple the scale of the ingredients and use an additional sheet pan.

Nutrition