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Roasted Cauliflower & Sweet Potato Soup

Roasted Cauliflower & Sweet Potato Soup

Warming, vibrant aromatic spices and soup for the soul. Completely vegan.
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Soup
Servings 6


  • 1 tbsp olive oil extra virgin
  • 1 small head cauliflower chopped
  • 1 medium onion diced
  • 1 large sweet potato peeled & chopped
  • 1 cup celery chopped (or use celery pulp)
  • 3 cloves garlic minced
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp curry powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger or fresh ginger
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 4 cups vegetable stock
  • 1 15 ounce coconut milk can unsweetened

Optional Garnish

  • 1/3 cup crispy chickpeas
  • 2 tbsp fresh herbs, parsley, oregano, or chives


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine chopped cauliflower, turmeric, cinnamon, garlic powder, curry, and olive oil. Mix throughly. Place cauliflower on baking sheet and roast in the oven for 20-25 minutes or until golden brown.
  • In a large pot over medium-high heat, add onions, celery, and garlic. Cook until softened about 3-5 minutes.
  • Add sweet potatoes and vegetable stock to the pot. Bring to a boil. Add the roasted cauliflower and cook for another 25 minutes or until the vegetables are tender.
  • Add in whole can of coconut milk. Remove from heat and place in blender or use immersion blender.
  • Serve with toasted naan bread, crispy chickpeas, fresh oregano or parsley.
Keyword cauliflower, soup, sweet potato