Sweet Cauliflower Soup
Indulge in the creamy, velvety delight of Sweet Cauliflower Soup, a heartwarming blend of wholesome roasted cauliflower, aromatic vegetables, and a hint of natural sweetness. This comforting recipe combines the nuttiness of oven-roasted cauliflower with the richness of coconut milk, a drizzle of honey, and a pinch of ground nutmeg for a subtle, spiced finish. With just 15 minutes of prep time and simple steps, this dairy-free soup offers a perfect balance of savory and sweet flavors, making it an ideal comfort food for cozy evenings. Serve it with a sprinkle of fresh thyme for a touch of brightness, and enjoy this satisfying soup year-round. Perfect for a quick family dinner or as an elegant appetizer, this soup is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 cauliflower head
- 1 yellow onion
- 1 carrot
- 2 garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon honey
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into florets and spread them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt and pepper. Roast in the oven for 25 minutes, turning halfway through, until golden and tender.
While the cauliflower is roasting, dice the onion and carrot, and mince the garlic.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and carrot, and sauté for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Once the cauliflower is done roasting, add it to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender, taking care to allow steam to escape.
Return the pot to low heat and stir in the coconut milk, honey, ground nutmeg, salt, and black pepper. Taste and adjust seasoning as needed.
Serve the soup hot, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4754 mg | 207% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 71.1 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3902 mg | 83% | |
*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.
