Sweet Potato & Cauliflower Soup

Lunch / Dinner

Sweet Potato & Cauliflower Soup

This seasonal Sweet Potato & Cauliflower Soup not only answers the question, “What’s for dinner?” — it also delivers an abundance of fall flavor and comes together quickly. Win-win-win!


6 servings (8 cups)

Total Time

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For a soup topper, toss a few cauliflower and sweet potato chunks with oil, season with salt and pepper, then roast in a 425° oven until crisp-tender and beginning to brown.


Heat oil in a pot over medium-high. Add onions, turmeric, garlic, ginger, and cinnamon; cook until onions begin to soften, 12 minutes. Stir in cauliflower, sweet potatoes, carrots, and ½ cup broth; cook, stirring often, until beginning to soften, about 5 minutes.

Stir remaining 3½ cups broth into pot, cover, and bring soup to a boil. Reduce heat to medium-low and simmer soup until cauliflower and sweet potatoes are fork-tender, about 10 minutes. Stir in coconut milk and orange juice.

Off heat, purée soup using a handheld or standard blender (in batches). Season soup with salt and pepper.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 168

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Cholesterol 0mg 0%

Sodium 177mg 7%

Carbs 26g 8%

Protein 3g

*Percent Daily Values are based on a 2,000 calorie diet.

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  • Average: 5.00
  • Standardized Average: 5.00
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Quite good! I put a little less broth because I like it thicker. And I used fresh ginger. Next time would add more orange juice. About a half a cup
Feb. 20, 2024, 4:45 p.m. Edited Edit Delete

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