Creamy Vegan Sweet Potato Cauliflower Soup
A silky, naturally sweet vegan soup made with sweet potatoes, cauliflower, and light coconut milk — no cream, no dairy, no fuss. A small tray of roasted cauliflower on top takes it from weeknight dinner to something genuinely special. Ready in 40 minutes and freezer-friendly.
Servings: 4
Calories: 310kcal
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.
Video
Nutrition
Serving: 4Servings | Calories: 310kcal | Carbohydrates: 54g | Protein: 10g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Sodium: 313mg | Fiber: 14g | Sugar: 17g