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Amberly Vahn

Creamy Sweet Potato Soup with Roasted Cauliflower

This Sweet Potato Soup with Roasted Cauliflower Crumbles combines creamy sweet potatoes with crispy cauliflower for a comforting fall dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients for the Soup
  • 2 lb. sweet potatoes, peeled and cubed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth homemade or low-sodium
  • 1 can (14 oz) coconut milk use full-fat for creaminess
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • Salt and freshly ground black pepper, to taste
  • 2 Tbsp. olive oil
Group: Ingredients for Roasted Cauliflower Crumbles
  • 1 small head cauliflower, cut into small florets
  • 2 Tbsp. olive oil
  • Salt and freshly ground pepper, to taste
  • Zest of 1 lemon

Equipment

  • Oven
  • Large pot or Dutch oven
  • Immersion blender or countertop blender
  • Baking sheet

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

This soup captures the essence of cozy fall cooking and is perfect for sharing at holiday celebrations.