Description

This Roasted Cauliflower & Sweet Potato Soup is a comforting, creamy, and flavorful vegan soup perfect for fall. Roasting the cauliflower, sweet potatoes, onion, and garlic enhances their natural sweetness and adds a pleasant caramelized depth to the soup. Blended smooth with vegetable broth and coconut milk, it creates a rich and velvety texture, infused with warming spices like cumin, smoked paprika, and cinnamon. Finished with a touch of fresh lemon juice and optional herbs, this wholesome soup is ideal for cozy meals and easy to prepare.

Ingredients

Scale

Vegetables

1 medium head cauliflower, cut into florets
2 medium sweet potatoes, peeled and cubed
1 medium yellow onion, chopped
3 cloves garlic, peeled

Seasonings & Liquids

2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
Salt and black pepper to taste
4 cups vegetable broth
1 cup unsweetened coconut milk (or any milk of choice)
1 tablespoon fresh lemon juice

Garnish (optional)

Fresh thyme or parsley

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Instructions

Preheat and prepare vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, spread out the cauliflower florets, sweet potato cubes, chopped onion, and peeled garlic cloves evenly.
Season and roast: Drizzle the olive oil over the vegetables, then sprinkle with ground cumin, smoked paprika, cinnamon, salt, and black pepper. Toss everything together to coat evenly. Roast in the oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Simmer the soup base: Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring the mixture to a simmer over medium heat. Let it gently cook for 5–10 minutes to blend flavors.
Blend the soup: Using an immersion blender, blend the soup in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy, then return to the pot.
Add creaminess and adjust flavors: Stir in the unsweetened coconut milk and fresh lemon juice. Simmer the soup for an additional 5 minutes to heat through. Taste and adjust seasoning with salt and pepper as needed.
Serve and garnish: Ladle the hot soup into bowls and garnish with fresh thyme or parsley if desired. Enjoy this warming, nutrient-packed soup as a satisfying meal.

Notes

For a spicier kick, add a pinch of cayenne pepper to the vegetables before roasting.
You can substitute the coconut milk with regular milk or cream for a non-vegan version.
Leftovers keep well in the refrigerator for up to 4 days and can be frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting
Cuisine: American