Ready in: 1 hour · Serves: 6 · Technique: Blending · Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Quick Answer
This Sweet Potato Soup with Roasted Cauliflower Crumbles combines creamy sweet potatoes with crispy cauliflower for a comforting fall dish.
As the crisp autumn air settles in New York City and the holiday season approaches, I find myself turning to warm, comforting dishes that evoke flavors of the season. This Sweet Potato Soup with Roasted Cauliflower Crumbles is not only easy to prepare but also embodies everything I love about fall cooking. The creamy texture of sweet potatoes combined with the deep flavor of roasted cauliflower creates a symphony of taste that feels like a warm hug on chilly evenings. Perfect for Thanksgiving gatherings or as a cozy Christmas dinner starter, this soup is bound to impress.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Warm and comforting, perfect for chilly evenings.
- Deliciously creamy and packed with nutrients from sweet potatoes.
- Easy to prepare, making it an ideal choice for busy days.
- Elegant presentation, great for holiday gatherings.
- Freezes well, making it a convenient option for meal prep.
Ingredients
Gather the following ingredients to create this delightful soup:
For the Soup:
- 2 large sweet potatoes (about 2 pounds), peeled and cubed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth (homemade or low-sodium)
- 1 can (14 ounces) coconut milk (use full-fat for creaminess)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Roasted Cauliflower Crumbles:
- 1 small head of cauliflower, cut into small florets
- 2 tablespoons olive oil
- Salt and freshly ground pepper, to taste
- Zest of 1 lemon
How to Make Sweet Potato Soup with Roasted Cauliflower Crumbles (Step-by-Step)
This simple soup recipe is a joy to make and enjoy. Follow these steps to create the perfect dish.
Step 1: Prep the Cauliflower
Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper in a mixing bowl. Spread them on a baking sheet in a single layer. Roast for about 25-30 minutes or until golden and crispy, stirring halfway through. The nutty aroma of the roasting cauliflower will fill your kitchen, and the lemon zest added at the end gives it a bright finish.
Step 2: Cook the Base
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, stirring occasionally until translucent, about 5 minutes. The sweetness of the onion as it cooks adds depth to the soup. Next, add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to brown it.
Step 3: Add Sweet Potatoes and Spices
Add the cubed sweet potatoes, ground cumin, and coriander to the pot. Stir to combine, letting the spices toast slightly for a minute or two until fragrant. Pour in the vegetable broth, and bring the mixture to a simmer. Cover and cook until the sweet potatoes are tender, about 15-20 minutes.
Step 4: Blend the Soup
Once the sweet potatoes are tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
Step 5: Add Coconut Milk
Stir in the coconut milk, and season with salt and black pepper to taste. Return the pot to low heat to warm through, whisking until the mixture is creamy and homogenous. The rich, creamy texture of the coconut milk should make it glossy and luscious.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with the crispy roasted cauliflower crumbles. You may also wish to drizzle a little extra coconut milk or olive oil for added richness.
Common Mistakes to Avoid
- Avoid overcooking the garlic; it should be fragrant, not burnt.
- Don’t skip the roasting of the cauliflower; it adds essential flavor and texture.
- Be cautious with salt when adding it after blending; taste first to avoid over-salting.
Tips and Tricks for Success
- For an extra layer of flavor, consider adding a dash of smoked paprika or cayenne pepper for a touch of heat.
- Pair the soup with crusty bread or a light salad for a complete meal.
- This soup freezes beautifully; store it in airtight containers for up to three months.
Variations
- Try using butternut squash instead of sweet potatoes for a different flavor profile.
- Substitute coconut milk with almond milk for a lighter version.
- Incorporate different spices like nutmeg or cinnamon for a seasonal twist.
How to Serve
- Ladle the soup into bowls and top with crispy roasted cauliflower crumbles.
- Drizzle a little extra coconut milk or olive oil for added richness.
- Serve alongside a slice of warm crusty bread or a side salad.
Make Ahead and Storage
- Make ahead: The soup can be made a day in advance for improved flavors.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Gently warm on the stovetop, stirring occasionally to maintain the creamy texture.
- Freezing: This soup freezes beautifully; store it in airtight containers for up to three months.
Recipe Notes / What I Learned
While testing this recipe, I was reminded of the importance of layering flavors—from the savory sautéed onions to the zesty roasted cauliflower topping. This dish truly captures the essence of cozy fall cooking and is perfect for sharing at your upcoming holiday celebrations. Embrace the season with this delightful soup!
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 5g protein · 34g carbs · 12g fat
Creamy Sweet Potato Soup with Roasted Cauliflower
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper in a mixing bowl. Spread them on a baking sheet in a single layer. Roast for about 25-30 minutes or until golden and crispy, stirring halfway through. The nutty aroma of the roasting cauliflower will fill your kitchen, and the lemon zest added at the end gives it a bright finish.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, stirring occasionally until translucent, about 5 minutes. Next, add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to brown it.
- Add the cubed sweet potatoes, ground cumin, and coriander to the pot. Stir to combine, letting the spices toast slightly for a minute or two until fragrant. Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook until the sweet potatoes are tender, about 15-20 minutes.
- Once the sweet potatoes are tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
- Stir in the coconut milk, and season with salt and black pepper to taste. Return the pot to low heat to warm through, whisking until the mixture is creamy and homogenous.
- Ladle the soup into bowls and top with the crispy roasted cauliflower crumbles. You may also wish to drizzle a little extra coconut milk or olive oil for added richness.
Notes
FAQs
What can I substitute for coconut milk?
If you’re looking for a substitute for coconut milk, you can use almond milk, cashew cream, or any other non-dairy milk. For a creamier consistency, consider using full-fat dairy options, such as heavy cream or sour cream, if you’re not adhering to a dairy-free diet.
Can I make this soup ahead of time?
Yes, this Sweet Potato Soup can be made ahead of time. Prepare it in advance and store it in an airtight container in the refrigerator for up to four days. To reheat, simply warm it gently on the stovetop.
Is this soup suitable for freezing?
Absolutely! This soup freezes very well. You can store it in airtight containers for up to three months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat on the stovetop.
