Cauliflower Sweet Potato Curry Soup

Warm up with a bowl of velvety Cauliflower Sweet Potato Curry Soup, a vibrant, nutrient-packed dish brimming with bold flavors and nourishing comfort. This vegan soup recipe combines sweet potatoes and cauliflower with the rich, aromatic spices of curry powder, turmeric, cumin, and a subtle kick of cayenne. Simmered in creamy coconut milk and vegetable broth, the soup is blended to a luxuriously smooth texture, perfect for warming up chilly nights. Finished with a bright garnish of fresh cilantro and a squeeze of lime, this wholesome meal is easy to make in under an hour. Serve it with crusty bread or naan for a complete, satisfying experience. Perfect for meal prep, this gluten-free soup is both soul-soothing and family-approved!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 pieces garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 3 cups sweet potatoes, peeled and diced
• 4 cups cauliflower florets
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)
• 4 pieces lime wedges (for serving)

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and grated ginger. Cook for another 1 minute, until fragrant.

Step 4

Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Stir continuously for 30 seconds to toast the spices.

Step 5

Add the diced sweet potatoes and cauliflower florets to the pot. Stir to coat the vegetables in the spice mixture.

Step 6

Pour in the vegetable broth and bring the mixture to a boil. Lower the heat to a simmer and cover. Cook for 20 minutes, or until the sweet potatoes and cauliflower are tender.

Step 7

Using an immersion blender, blend the soup until smooth. If using a countertop blender, work in batches and allow the soup to cool slightly before blending.

Step 8

Return the blended soup to the pot and stir in the coconut milk. Season with salt and black pepper. Simmer for 5 minutes.

Step 9

Taste and adjust seasonings as needed. If desired, add more salt, pepper, or a pinch of cayenne for extra heat.

Step 10

Serve hot, garnished with chopped fresh cilantro and a squeeze of lime juice. Optional: serve with crusty bread or naan on the side.

Nutrition Facts

Serving size	(2716.9g)

Amount per serving	% Daily Value*
Calories	1569.5

Total Fat 38.8g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 7245.6mg	0%
Total Carbohydrate 277.9g	0%
Dietary Fiber 46.7g	0%
Total Sugars 84.0g
Protein 40.0g	0%

Vitamin D 0IU	0%
Calcium 581.1mg	0%
Iron 19.8mg	0%
Potassium 6324.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.5%

Protein: 9.9%

Carbs: 68.6%