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!
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, 1–2 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.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 177mg 7%
Carbs 26g 8%
*Percent Daily Values are based on a 2,000 calorie diet.