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A white bowl with creamy sweet potato soup with caramelized cauliflower florets and chopped chives on top.

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5 from 1 review

Sweet Potato Cauliflower Soup

Recipe by Veronika Sykorova

This Sweet Potato Cauliflower Soup is topped with caramelized garam masala cauliflower, it's extra creamy, and the ultimate comfort food! Some of the cauliflower is roasted while the rest of the soup simmers on the stove. It's gluten-free, easy to make vegan, and freezer-friendly!

  • Total Time55 minutes
  • Yield4-6 1x
  • DietVegetarian

Ingredients

Units Scale
  • 1 large head of cauliflower (approx. 7 cups florets)
  • 3 tbsp avocado oil, divided (or other cooking oil)
  • 2 1/2 tsp garam masala, divided
  • 1 tsp fine sea salt, divided
  • 1/2 cup yellow onion, finely diced
  • 1/2 tsp fine sea salt
  • 2-3 cloves of garlic, minced
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 tbsp tomato paste
  • 4 cups diced sweet potatoes (2 medium sweet potatoes)
  • 4-5 cups vegetable broth (or more as needed)
  • 2 bay leaves
  • 1/2 tsp freshly ground black pepper or to taste
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 cup heavy cream
  • Fresh herbs for garnish (chives, parsley, or cilantro)

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Cut the cauliflower into bite-sized florets and add about 4-5 cups to the baking sheet, setting 2-3 cups aside to add to the soup later.
  3. Drizzle the cauliflower with 2 tbsp avocado oil and toss to coat. Season with 2 tsp garam masala and ½ tsp fine sea salt and toss again to evenly coat.
  4. Spread the cauliflower on the baking sheet, making sure it has enough space, and roast it in the preheated oven for 35-40 minutes. Flip the florets halfway through.
  5. Heat the remaining 1 tbsp of avocado oil in a large soup pot and add finely diced onion and the remaining ½ tsp of fine sea salt.
  6. Cook the onion for 5 minutes. Stir occasionally to give them time to brown.
  7. Add minced garlic and cook for another 30 seconds just until fragrant.
  8. Add diced carrots, diced celery, tomato paste, and the remaining 1/2 tsp garam masala. Cook for 2 minutes, stirring often.
  9. Add diced sweet potatoes and reserved cauliflower florets.
  10. Deglaze the pan with a splash of vegetable broth and then add the rest. There should be enough to cover the vegetables. Add bay leaves.
  11. Bring to a boil, lower the heat, and simmer partially covered for 20-25 minutes until the vegetables are very soft.
  12. Remove the bay leaves and add freshly ground black pepper and lemon juice. You can add some of the roasted cauliflower to the soup here or leave all of it for garnish.
  13. Blend the soup carefully using an immersion blender until smooth.
  14. Add heavy cream and blend again or stir. Taste and adjust salt, pepper, lemon juice, or garam masala.
  15. Serve the soup in a bowl garnished with the roasted cauliflower and a sprinkle of fresh chives or parsley. Enjoy!

Equipment

Notes

Vegetable broth: I recommend starting with 4-4 ½ cups of broth here if it covers the vegetables, or more as needed. If your cauliflower or sweet potatoes were extra large, you may need to add more to have enough to cover them. If it wasn’t, I don’t recommend adding more than 5 cups, or you risk the soup being too thin and the roasted cauliflower sinking to the bottom when serving the soup. You can always add more broth or water when you’re blending it.

Storing: Store the soup in an airtight jar or a container in the refrigerator for up to 3-4 days. Allow it to cool completely before closing it with a lid. You can also freeze it preportioned in a freezer-safe container for 3-5 months.

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Soup
  • Method: Oven
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/sweet-potato-cauliflower-soup/