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–+ servings
creamy sweet potato soup

Sweet Potato Cauliflower Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Knife
  • 1 Cutting board
  • 1 peeler
  • 1 Spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 large sweet potato peeled and diced
  • 1 medium head cauliflower chopped
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 cup coconut milk
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic; sauté until onion is translucent.
  • Stir in diced sweet potato and chopped cauliflower.
  • Pour in vegetable broth and bring to a boil.
  • Season with salt, black pepper, ground cumin, and smoked paprika.
  • Reduce heat to a simmer and cook until vegetables are tender, about 20 minutes.
  • Remove pot from heat and let cool slightly.
  • Blend the soup using a blender or immersion blender until smooth.
  • Stir in coconut milk and heat through gently.
  • Serve hot, garnished with fresh parsley.

Notes

For the best results, ensure the sweet potato and cauliflower are cut into uniform pieces to guarantee even cooking. If you prefer a thicker soup, reduce the amount of vegetable broth, or for a creamier texture, add a bit more coconut milk. Make sure to taste and adjust the seasoning as desired before serving.
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