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As soon as the weather turns cooler, soup moves to the top of our weekly dinner rotation — and this Creamy Vegan Sweet Potato Cauliflower Soup is one of the first ones I reach for.
It’s silky, deeply warming, and naturally sweet from the sweet potatoes — balanced by the earthiness of cauliflower, the richness of light coconut milk, and a simple blend of sage, paprika, and turmeric that makes the whole pot smell incredible while it simmers. The kids love it too, especially with thick slices of crusty bread for dunking.
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What I love most about this soup is how much flavor comes from how few ingredients are in it. There’s no cream, no butter, no complicated technique — just good vegetables, a handful of spices, and an immersion blender that does all the work in under a minute. The whole thing is on the table in 40 minutes, which makes it as doable on a Tuesday night as it is on a slow Sunday afternoon.
With over 75 five-star reviews and 5,000+ shares, this one has clearly found its way into a lot of kitchens — and I hope it finds its way into yours too.
Ingredient notes & substitutions
- Sweet potatoes ~ Two average-sized sweet potatoes, peeled and chopped into roughly equal pieces so they cook evenly. The natural sweetness of the sweet potato is the backbone of this soup’s flavor — don’t substitute with regular potato, which won’t give you the same result.
- Cauliflower ~ One average head, chopped into florets. About 1 cup of the florets gets roasted separately for a garnish — the rest goes straight into the soup. The roasted cauliflower on top adds a beautiful caramelized texture and makes the presentation look far more impressive than the effort required.
- Onion and garlic ~ A sweet onion gives a slightly milder, more delicate flavor that suits this soup well. Yellow onion works just fine. Don’t skip the garlic — three cloves adds depth without overpowering the sweet potato and cauliflower.
- Spices ~ Dried sage, paprika, and turmeric are the flavor trio that makes this soup taste distinctly like this soup. Sage adds a warm, slightly woodsy note; paprika adds gentle smokiness; turmeric adds earthy warmth and a gorgeous golden color. Reader Deborah swapped the sage for curry powder and loved the result — a more Indian-inspired version that works beautifully. Reader Cee used smoked paprika and added red chili flakes for extra heat. Both are excellent variations.
- Vegetable broth ~ Low-sodium is my preference so I can control the salt level.
- Light coconut milk ~ I specifically use light coconut milk here rather than full-fat. It gives the soup a lovely creaminess without the strong coconut flavor that full-fat coconut milk can introduce. Reader Melissa successfully substituted cashew milk and loved the result. Reader Corine made it without any coconut milk at all and said it was still delicious — the blended soup is already naturally creamy from the sweet potato and cauliflower. If you leave the coconut milk out, you may want to add a splash more broth to reach your preferred consistency.
How to make the recipe
This soup follows a simple two-track method: while the main pot simmers on the stovetop, a small tray of cauliflower roasts in the oven to use as a garnish. Both are ready at roughly the same time, and the roasted cauliflower on top elevates the presentation significantly.
Start by roasting about 1 cup of the cauliflower florets — toss with a drizzle of olive oil and salt, spread on a baking sheet, and roast at 400°F for 25–30 minutes until the edges are golden and caramelized.
While that roasts, sauté the onion in vegetable broth in a soup pot over medium heat until translucent — about 5 to 6 minutes. Adding the spices next and letting them cook for a full minute before adding any extra liquid is the step that makes the biggest difference to the flavor. That brief bloom in the relatively dry pot releases their essential oils and deepens everything significantly.
Add the sweet potato, remaining cauliflower, and vegetable broth. Bring to a boil, then reduce to a gentle simmer for 20 minutes until everything is completely fork-tender. Then comes the satisfying part: purée with an immersion blender directly in the pot until completely smooth and silky. Stir in the coconut milk, taste and adjust the seasoning, and ladle into bowls. Scatter the roasted cauliflower on top and serve.
Pro tips & tricks
~ Bloom your spices. Add the dried sage, paprika, and turmeric to the pot after the onion and garlic — before adding any extra liquid — and let them cook for a full minute, stirring constantly. This step releases the essential oils in the spices and dramatically deepens the flavor of the finished soup. Don’t skip it.
~ Season in layers. Soup that tastes flat is almost always under-seasoned. Add salt at each stage — with the onions, after adding the broth, and again after blending. Taste as you go.
~ Blend it completely smooth. This soup’s silky texture is one of its best qualities — blend until there’s no graininess at all. An immersion blender right in the pot is the easiest approach. If using a regular blender, let the soup cool for at least 15 minutes first and fill the blender no more than halfway to avoid hot liquid pressure building up.
~ Adjust the consistency to your liking. After blending and adding the coconut milk, if the soup is thicker than you’d like, stir in additional vegetable broth or water a splash at a time until it reaches your preferred consistency. If you accidentally add too much liquid, a tablespoon of cornstarch whisked into a little cold water and stirred into the simmering soup will thicken it right back up.
~ The roasted cauliflower garnish is worth it. It only takes 1 cup of florets and 25 minutes in the oven while the soup simmers — and it takes the presentation from “weeknight soup” to something genuinely impressive. The caramelized edges add texture that contrasts beautifully with the smooth, velvety soup beneath.
~ Try it with a little heat. A pinch of red chili flakes on top, a drizzle of sriracha, or a few drops of your favorite hot sauce cuts right through the natural sweetness of the sweet potato and adds a lovely contrast. Several readers specifically mentioned this — reader Cee added chili flakes to the pot itself, and reader Karen added them at serving. Both approaches work.
~ Double the batch. This soup doubles easily and freezes beautifully — make extra while you’re at it. Reader Mary made a double batch for a potluck of a dozen people and it disappeared entirely.
STORAGE
Fridge: Cool completely before transferring to an airtight container. The soup keeps well in the fridge for up to 5 days. It will thicken as it sits — stir in a splash of vegetable broth or water when reheating to loosen it back up.
Reheat: Warm gently on the stovetop over medium-low heat, stirring frequently. Or microwave in 60-second intervals, stirring between each. Taste and adjust seasoning after reheating.
Freezer: This soup freezes beautifully for up to 6 months. Freeze in individual portions for easy weeknight meals. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth as needed.
FAQs
Yes — full-fat coconut milk will make the soup even richer and creamier. Just be aware that it has a stronger coconut flavor than light coconut milk, which can shift the overall taste profile noticeably. If you love coconut flavor, go for it. If you want the sweet potato and cauliflower to remain the stars, stick with light coconut milk or cashew milk.
Yes. Reader Corine made it without any coconut milk and said it was “amazing.” The blended sweet potato and cauliflower create a naturally creamy, thick soup on their own. If you omit the coconut milk, add a splash more vegetable broth to reach your preferred consistency, and taste carefully for seasoning since the coconut milk adds a subtle sweetness.
Yes — cashew milk works beautifully and was reader Melissa’s preferred swap. Soy milk also works, though it’s thinner than coconut milk so start with 1 cup and add more as needed. Oat milk is another good option.
Absolutely. This recipe is very flexible with the spice profile. Reader Deborah replaced the sage with 1 teaspoon of curry powder for an Indian-inspired version. Smoked paprika (in place of regular paprika) adds a deeper, smokier note. Ginger — either fresh or ground — pairs wonderfully with both sweet potato and cauliflower. Reader Sara used ginger miso broth in place of regular vegetable broth and loved the result. The base vegetable combination is forgiving enough to go in a lot of flavor directions.
f you accidentally added too much broth or liquid, simmer the soup uncovered for an additional 10–15 minutes to reduce and thicken it. Alternatively, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup — it will thicken within a few minutes.
More creamy vegan soup recipes
Whether you’re making it for a crowd or just your family on a Tuesday night, this soup delivers every time. Warm, silky, and deeply satisfying — the kind of recipe that makes you feel taken care of from the inside out.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Creamy Vegan Sweet Potato Cauliflower Soup
Recommended Equipment
Ingredients
- 1 onion diced
- 3 cloves garlic minced
- ½ teaspoon dried sage
- ½ teaspoon paprika
- ½ teaspoon turmeric
- 2 average sweet potatoes peeled and chopped
- 1 average cauliflower chopped into florets; divided
- 4 cups low-sodium vegetable broth divided
- 1 can (13.5 oz) light coconut milk
- 1 teaspoon olive oil or oil of choice (optional, but helps with roasting)
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F. Take 1 cup of the cauliflower florets and spread onto a baking sheet. Drizzle the 1 teaspoon of olive oil (if using) and a sprinkle of salt over the cauliflower and mix well. Spread the cauliflower out into one even layer and bake for 20 minutes. Shake the pan to toss the cauliflower around and bake another 5-10 minutes until the edges start to brown.
- In the meantime, in a soup pot over medium heat, sauté the diced onion in ¼ cup vegetable broth until translucent – about 5 to 6 minutes. Add more vegetable broth as needed so the onions don't stick.
- Add the garlic, sage, paprika, and turmeric, and sauté 1 minute until fragrant.
- Add the chopped sweet potato, cauliflower, and remaining vegetable broth. Bring to a boil, then turn down heat to medium-low and simmer for 20 minutes until the vegetables are fork tender.
- Using an immersion blender, purée the soup until smooth and creamy. (Alternately, you can carefully transfer the soup to a blender to purée.) Add the coconut milk and stir well. Taste and adjust seasonings, adding salt and pepper, if necessary. If you like a thinner soup, add a bit more vegetable broth or water.
- Serve in individual bowls garnished with a few roasted cauliflower florets.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Alison
Oh my word this is a delicious soup.
Jenn Sebestyen
I’m so glad you love it, Alison. Thank you!
Terri
Hi ☺️
I’ve just found you and your lovely recipes.
Could I make this soup with soya milk instead of coconut milk?
Best love
Terri 🦋
Jenn Sebestyen
The consistency of soy milk is a bit thinner than coconut milk. It will work, but the amount needed might be different. I suggest starting with just 1 cup and adding more as needed. Adjust seasoning as necessary, too. Let me know how it turns out. Enjoy!
Liz
Absolutely delish!!
Jenn Sebestyen
Thanks, Liz! So happy to hear you love it!
Debra Duncan-Silvera
Wow, this soup was easy to make, quick and very tasty. I did not have all of the ingredients, e.g. used spring onions instead of onions and I did not have any sage but it turned out really well. I will be adding this to my regular soup recipes, thank you.
Jenn Sebestyen
Thank you, Debra! So happy you love it!
Patt Nicols
So delicious! Very creamy. Just the recipe I’ve been looking for. Thank you!
Jenn Sebestyen
Yay! So glad you loved it, Patt. Thank you!
Cee
Delicious…. I used only half of the coconut milk and used smoked paprika and added red chili flakes. Was super tasty
Jenn Sebestyen
Sounds wonderful. I’m so glad you loved it, Cee! Thank you!
Corine
This is the first time I’ve made soup and it’s delicious!
I made it without a can of coconut milk and it was amazing, I’m making it for a second time today, does coconut milk change it a lot?! I’m not sure whether I want to risk the extra calories!
Jenn Sebestyen
Hi, Corine. So glad you love it! No, the coconut milk doesn’t change it a lot…just gives it extra creaminess and helps to make it super smooth when puréeing. If you love it without, you could totally just stick with that! Thanks for your feedback!
Keisha Taylor
I’ll bet the house smells heavenly when that is cooking!. Thanks for your sharing this lovely recipe.
Jenn Sebestyen
I hope you enjoy it, Keisha!
Mika
Just made this, and it’s great! I made a larger batch (just kind of eyed my measurements), and it ended up being too thin. That’s my fault, I put too much broth. But I added corn starch to help thicken it a little, and it helped. The taste is wonderful!
Jenn Sebestyen
So happy you love it, Mika. Thank you!
Melissa
This soup IS delicious! I did substitute cashew mil got the coconut. It worked beautifully. Thank you!
Jenn Sebestyen
So happy to hear you love it, Melissa! Thank you!
KB
I found your recipe looking for something healthy and gluten free to cook for my sick mum. It worked out great and my parents loved it and so did I! My mum never asks for a second helping and this time she did – so I think that says a lot about how great the recipe is.
I ended up adding some paprika to my bowl to give it an extra kick and it was great.
Thanks again and I can’t wait to try more of your recipes!
X
Jenn Sebestyen
Oh, I’m so glad, Kristy! Hope your mom feels better soon!
Karen Morton
Delicious, I added chilli flakes when serving, gave a lovely kick. Thank you!
Jenn Sebestyen
Thank you, Karen! The chili flakes sound like a wonderful addition. So happy you love it.
Margaret
Just came across this recipe. Looks delicious! I will be making this for sure this week.
Can I freeze this soup?
Jenn Sebestyen
Yes! It should freeze well for up to 6 months. Enjoy!
Deborah
Fabulous recipe, thank you. Instead of the sage I added a teaspoon of curry powder. The soup now as delicious!
Jenn S.
Thank you, Deborah! I’m so happy you loved it. Curry powder sounds like a delicious addition!
Sara Byerly
I have made this several times. Today, I varied it subbing out the veg broth for the TJ’s Ginger Miso broth. Also delicious!
Jenn S.
I’m so glad you like it, Sara! I see that Ginger Miso broth all the time, but have never bought it. Guess I need to try it! Sounds like a great substitution! Thanks for your comment!
Mary W
Made a double batch for a vegan potluck/solstice celebration, and it was a hit. A dozen people ate all but two cups of it. I used regular coconut milk but only half what the recipe called for, and we agreed that worked. The ten-minute prep time is overly optimistic, but prep is pretty easy. It just takes me longer than 10 minutes to peel cut and dice that many vegetables. I’d say my prep time was 30-40 minutes. If, like me, you don’t have an immersion blender, be sure to cool the soup before putting it in a regular blender or you may melt crucial parts on your blender. I divided it into four bowls and then went to take a nap for 30 minutes.
Jenn S.
So glad everyone loved it, Mary! I guess I’ve gotten pretty good at chopping vegetables. I can definitely do it all in 10 minutes. If it takes you longer to chop, you can always buy the store bought pre-chopped veggies – no shame in that game, although they do cost a bit more. And, OMG, about your blender?! What kind of blender do you have? Scary!