Roasted Sweet Potato Cauliflower Soup
on Nov 19, 2018, Updated Dec 06, 2025
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You can make this easy roasted sweet potato cauliflower soup with a sheet pan of vegetables and a mix of dried spices. After they finishing roasting, I combine the caramelized veggies with sautéed onions and garlic and quickly simmer them in broth. Then I puree the soup until it’s smooth. This is a healthy vegan soup recipe for fall and winter lunches and dinners.
Also try this tahini roasted cauliflower white bean soup.
Table of Contents
Why You’ll Love This Recipe
This vegan soup eats like healthy comfort food. Sweet potatoes and cauliflower are vegetables that puree into soup that’s creamy and rich without any dairy like heavy cream.
It has so much flavor with roasted vegetables and a blend of pantry spices. Roasting caramelizes the edges of the veggies. That works with the cumin, curry powder and smoked paprika seasoning the soup.
This is a sheet pan soup recipe. Don’t think of roasting as an unnecessary step. Trust me. You will be rewarded with tons of flavor in each spoonful.
The Ingredients
This is what you need:
- Sweet potatoes: Look for potatoes that don’t have any soft spots. The recipe calls for 1 pound, which is about 2 medium sweet potatoes. Make sure to peel the potatoes before dicing them. You can substitute with butternut squash.
- Cauliflower: Choose a head of cauliflower that doesn’t have dark spots. When you pick it up, it should feel heavy for its size. You can use orange or white cauliflower. The color will be more vibrant if you go with orange.
- Seasonings: I season the sweet potatoes and cauliflower with kosher salt and black pepper before roasting them. Then after I sauté the onions, I stir in cumin, curry powder and smoked paprika.
- Onion: Chopped onions are the base of the soup where I build the rest of the flavors. You can use a white or yellow onion.
- Garlic: To go with the dried spice blend, I include 2 minced garlic cloves.
- Low-sodium vegetable broth: I always prefer low sodium, so I can control the amount of salt. If you don’t need the soup to be vegan, you can substitute with chicken broth.
- Olive oil: You will use it for roasting the vegetables and for sautéing the onions.
- Parsley: I finish the soup with a sprinkle of chopped fresh herbs along with the reserved roasted vegetables.
How To Make This Roasted Sweet Potato Cauliflower Soup
1. Prep the sweet potatoes and cauliflower. On a sheet pan, toss the sweet potatoes and cauliflower with oil, salt and pepper. Spread the vegetables into a single layer.
2. Roast the sweet potatoes and cauliflower. Give them 25-30 minutes. Make sure to flip over the vegetables halfway through roasting. They should be nicely browned on the outside. Save about 1/4 cup of sweet potatoes and 1/4 cup cauliflower to top each bowl of soup.
3. Sauté the onions. Warm oil in a large pot or dutch oven over medium high heat. In 4-5 minutes, the onions will soften and become translucent.
4. Stir in the garlic, cumin, curry powder and smoked paprika. It will take less than a minute for the onions to become fragrant.
5. Add the roasted potatoes and cauliflower and vegetable broth. Simmer for 10 minutes to let the flavors develop.
6. Puree the soup. It will turn out more smooth if you transfer it in batches to a high-powered bender, but you can also puree it in the pot with an immersion blender. Reheat, if necessary, over low heat. Pour the soup into bowls and garnish with roasted sweet potatoes and cauliflower and parsley.
Serving
You can enjoy the soup with a slice of crusty bread for dipping or pita. I also like pairing it with a salad such as this Moroccan carrot salad, red cabbage salad or apple pecan salad. This is a great soup for lunch or dinner.
Leftovers & Storage
Let the soup cool to room temperature before you transfer it to an airtight container. You can store it in the refrigerator for 3 days. To keep it longer, freeze it up to 1 month. For easier reheating, I divide the soup into individual portions before I freeze them. Thaw the soup, and then warm it over medium heat or in the microwave.
More Fall-Winter Soup Recipes
Broccoli Spinach Soup
Poblano Corn Chowder
One-Pot Quinoa Chili
Hearty Vegetable Soup
Slow-Cooker Moroccan Chickpea Stew
Roasted Carrot Soup
Black Bean Soup
Creamy Roasted Kabocha Squash Soup
If you love roasting vegetables, don’t miss my seasonal recipe guide for fresh ideas all year long.
Roasted Sweet Potato Cauliflower Soup
Ingredients
- 1 pound sweet potatoes, peeled and diced
- 1 head cauliflower, about 1 pound, leaves removed, bottom stem trimmed, cut into 1/2-inch thick slices
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small onion, roughly chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1/4 teaspoon curry powder
- 1/4 teaspoon smoked paprika
- 4 cups low-sodium vegetable broth
- Chopped parsley for serving
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Instructions
- Preheat the oven to 400 degrees F.
- On a sheet pan, toss the sweet potatoes and cauliflower with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread the vegetables into a single layer.
- Roast the sweet potatoes and cauliflower for 25-30 minutes, flipping over halfway through roasting, until they are browned on the edges. Reserve about 1/4 cup sweet potatoes and 1/4 cup cauliflower to garnish the soup.
- Heat 1 tablespoon olive oil in a large saucepan over medium high heat. Sauté the onions until they are starting to soften and turn translucent, about 4-5 minutes.
- Add the garlic, cumin, curry powder and smoked paprika. Continue sautéing until fragrant about 30 seconds.
- Add the roasted potatoes and cauliflower and vegetable broth and simmer for 10 minutes.
- Puree the soup in batches by transferring it to a blender. Or puree it in the pot with an immersion blender until smooth.
- Warm the soup as needed on the stove over low heat. Divide into bowls and top with reserved roasted sweet potatoes and cauliflower and parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
