Roasted Sweet Potato Cauliflower Soup

5 from 2 votes

Roasted Sweet Potato Cauliflower Soup

You can make this easy roasted sweet potato cauliflower soup with a sheet pan of vegetables and a mix of dried spices. It eats like healthy comfort food.

Prep Time10

Cook Time45

Total Time55

Course: Soup

Cuisine: Mediterranean / Middle Eastern

Servings:

Author: Paige Adams

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

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

You can use white or orange cauliflower. If you use orange, the soup will be brighter in color.

If the soup seems too thick, you can add some additional broth or water to thin it out. Then it may need more salt and/or pepper. Taste it to check the seasonings.

Before you transfer the soup to an airtight container to store, let it cool to room temperature. You can keep it in the refrigerator up to 3 days or in the freezer up to 1 month. If you do freeze it, divide it into portion sizes to make thawing easier. You can rewarm thawed soup on the stove over medium heat or in the microwave.

Nutrition