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!
Makes
6 servings (8 cups)
Total Time
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Ingredients
Test Kitchen Approved
Toppers
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.
Instructions
Heat oil in a pot over medium-high.
Add onions, turmeric, garlic,
ginger, and cinnamon; cook
until onions begin to soften,
1–2minutes. 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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 168
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 177mg 7%
% Daily Value*
Carbs 26g 8%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
