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!
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Recipe Information
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)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for another 1 minute, until fragrant.
Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Stir continuously for 30 seconds to toast the spices.
Add the diced sweet potatoes and cauliflower florets to the pot. Stir to coat the vegetables in the spice mixture.
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.
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.
Return the blended soup to the pot and stir in the coconut milk. Season with salt and black pepper. Simmer for 5 minutes.
Taste and adjust seasonings as needed. If desired, add more salt, pepper, or a pinch of cayenne for extra heat.
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
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7246 mg | 315% | |
| Total Carbohydrate | 277.9 g | 101% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 84.0 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 6324 mg | 135% | |
*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.
