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Roasted Cauliflower and Sweet Potato Soup Recipe

Roasted Cauliflower and Sweet Potato Soup Recipe

Thick, flavourful, creamy (yet creamless), this satisfying Roasted Cauliflower & Sweet Potato Soup will warm you from your nose to your toes! Chunks of sweet potatoes and cauliflower are tossed in spices, roasted until golden and pureed into a crowd-pleasing vegetarian soup.

Bite Me Bit

“Good manners: The noise you don't make when you're eating soup.”

-Bennett Cerf


1 large head cauliflower, cut into florets (tip: soak cauliflower in cold water for 5 minutes to clean and remove any bitterness)
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
½ tsp ground cumin
½ tsp kosher salt
¼ tsp garam masala
2 tbsp butter
1 medium yellow onion, diced
2 large garlic cloves, minced
½ tsp kosher salt
½ tsp ground cumin
½ tsp ground ginger powder
¼ tsp cayenne pepper
6 cups vegetable broth

Sour cream, for garnish
Chopped fresh flat-leaf parsley, for garnish


1) Preheat oven to 425ºF and line a baking sheet with parchment paper. In a large bowl, toss cauliflower, sweet potatoes, olive oil, cumin, salt and garam masala. Transfer to baking sheet and roast in oven for 20-25 minutes, stirring after 15 minutes.

2) While the cauliflower and sweet potatoes are roasting, melt butter in a large soup pot over medium heat. Add onions and cook until softened, 4-5 minutes. Stir in garlic, salt, cumin, ginger and cayenne, continuing to cook for 1 minute. Add vegetable broth and bring to a boil. Reduce heat to low, stir in roasted cauliflower and sweet potatoes and simmer uncovered for 15 minutes.

3) Using a blender, puree soup in 2 batches. Garnish each soup bowl with a dollop of sour cream and sprinkle with chopped parsley.

Serves 6

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