This sweet potato soup is rich, smooth, and oh so tasty! Sweet potatoes along with red onion are roasted until they’re perfect and then blended, finishing with crispy cauliflower pieces on top.
In This Post: Sweet Potato Soup
Watch How To Make This Sweet Potato Soup
I Can’t Stop Thinking About This Soup.
When I know it’s waiting for me in the fridge for lunch, it’s hard to get my mind off it.
When I realize it’s on the menu for dinner, I anticipate it throughout the day.
Despite its simple ingredients, it tastes luxurious and rich—smooth and creamy, with a lot of flavor from the roasted sweet potatoes and onions. The bright, beautiful color is just the beginning; then it’s elevated with those concentrated, crispy cauliflower chunks, chives, and a dash of lemon for freshness, plus a touch of chili oil for an extra kick, if you like it as bold as I do.
IT’S AMAZING!
I’ve cooked it more times than I can recall personally, and I’ve made it three times for gatherings with friends! It never fails to impress. Not only is it gorgeous, but it’s also the ultimate comfort food.
It’s also fantastic for meal prepping—I’ve roasted the vegetables the night before and pureed the soup the next day multiple times.
I often prepare this soup to go with Trader Joe’s turkey focaccia sandwiches, especially when I’m hosting guests to create a full meal. It pairs perfectly with no-knead bread as well.
I hope you enjoy it!
Roast The Sweet Potatoes and Onions.
Additionally, I like to roast an extra pan of cauliflower to sprinkle on top!
Blend It Up!
Combine the roasted onions and sweet potatoes with vegetable broth, a touch of ginger, and macadamia nuts for creaminess!
Top and Serve!
I particularly enjoy adding roasted cauliflower bits, some chives, and a drizzle of spicy chili oil!
Sweet Potato Soup with Roasted Cauliflower Crumbles
Total Time:
1 hour 5 minutesYield:
6 servings 1x
Description
This sweet potato soup is rich, smooth, and oh so tasty! Sweet potatoes and red onion get roasted until they’re perfect and then blended, finishing with crispy cauliflower pieces on top.
Ingredients
Units
Scale
Sweet Potato Soup:
Toppings:
Instructions
- Preheat Oven: Set your oven to 425 degrees.
- Roast Soup Vegetables: Arrange the sweet potatoes and onions on a sheet pan; drizzle with oil and sprinkle with salt. Roast in the oven for 30-45 minutes, until they’re golden and tender.
- Roast Cauliflower: Concurrently, put the cauliflower florets on a separate sheet pan, coat with 1 tablespoon oil and 1 teaspoon salt. Roast in the oven for about 30 minutes (I typically tuck it underneath the sweet potatoes and onions).
- Crumble Cauliflower: Use the back of a wooden spoon or spatula to break the cauliflower into smaller pieces. Return to the oven for 10-15 minutes for additional browning.
- Blend Soup: Allow the sweet potatoes and onions to cool slightly. In batches, transfer them to a blender. Add broth, ginger, and macadamia nuts; blend until thoroughly smooth.
- Serve: Adjust seasoning for salt. Serve the soup garnished with the roasted cauliflower pieces, a sprinkle of chives, a drizzle of oil, and a squeeze of lemon juice. It’s vibrant and lovely! I adore this soup!
Notes
Regular vegetable broth or chicken broth will be effective – I usually use the Better Than Bouillon roasted vegetable base mixed with water to create a broth.
I do not peel the sweet potatoes! 🙂 It’s simpler and offers more fiber!
If serving immediately, you can directly pour it into bowls if it’s warm enough! Alternatively, pour it into a saucepan and heat it to your desired temperature on the stovetop.
If storing for later, pour it straight into your storage containers and place them in the fridge! Your future self will appreciate it!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roast
- Cuisine: American
Keywords: sweet potato soup, sheet pan recipe, vegan soup, vegetarian soup, dairy-free soup
Three More Amazing Vegan Soups
# **Sweet Potato Soup with Crispy Roasted Cauliflower Topping: A Comforting and Nutritious Delight**
When it comes to comfort food, few dishes can rival the warmth and nourishment of a well-made soup. One particularly delightful option is **Sweet Potato Soup with Crispy Roasted Cauliflower Topping**—a dish that combines the creamy richness of sweet potatoes with the satisfying crunch of roasted cauliflower. Not only is this soup delicious, but it is also packed with essential nutrients, making it a perfect choice for a cozy meal.
## **Why Sweet Potato Soup?**
Sweet potatoes are a powerhouse of nutrition. They are rich in:
– **Vitamins A and C** – Essential for immune function and skin health.
– **Fiber** – Supports digestion and gut health.
– **Antioxidants** – Help reduce inflammation and protect against chronic diseases.
– **Complex Carbohydrates** – Provide sustained energy without spiking blood sugar levels.
When blended into a soup, sweet potatoes create a naturally creamy texture without the need for heavy cream, making it a healthier alternative to traditional creamy soups.
## **The Perfect Crunch: Crispy Roasted Cauliflower**
While sweet potato soup is smooth and velvety, adding a crispy topping enhances both texture and flavor. Roasted cauliflower is the perfect choice because:
– It develops a delicious caramelized flavor when roasted.
– It provides a satisfying crunch that contrasts beautifully with the creamy soup.
– It is low in calories but high in fiber and vitamins, making it a nutritious addition.
## **How to Make Sweet Potato Soup with Crispy Roasted Cauliflower Topping**
### **Ingredients:**
For the soup:
– 2 large sweet potatoes, peeled and diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– ½ teaspoon ground cinnamon
– ½ teaspoon smoked paprika
– 1 cup coconut milk (or regular milk)
– 2 tablespoons olive oil
– Salt and pepper to taste
For the crispy roasted cauliflower:
– 1 small head of cauliflower, cut into small florets
– 2 tablespoons olive oil
– ½ teaspoon garlic powder
– ½ teaspoon smoked paprika
– Salt and pepper to taste
### **Instructions:**
#### **Step 1: Roast the Cauliflower**
1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
#### **Step 2: Prepare the Soup**
1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the garlic and carrot, cooking for another 2-3 minutes.
3. Stir in the diced sweet potatoes, cumin, cinnamon, smoked paprika, salt, and pepper. Cook for a minute to enhance the flavors.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
6. Stir in the coconut milk and adjust seasoning as needed.
#### **Step 3: Serve and Enjoy**
1. Ladle the warm soup into bowls.
2. Top with crispy roasted cauliflower for a delightful crunch.
3. Garnish with fresh herbs like parsley or cilantro, and a drizzle of olive oil if desired.
## **Tips for the Best Sweet Potato Soup**
– **For extra depth of flavor**, roast the sweet potatoes before adding them to the soup.
– **For added protein**, top with roasted chickpeas or a sprinkle of toasted nuts.
– **For a spicy kick**, add a pinch of cayenne pepper or red pepper flakes.
– **For a creamier texture**, blend in an extra splash of coconut milk before serving.
## **Final Thoughts**
Sweet Potato Soup with Crispy Roasted Cauliflower Topping is the perfect combination of creamy, crunchy, and flavorful. Whether you’re looking for a comforting meal on a chilly evening or a nutritious dish to add to your weekly menu, this soup is sure to satisfy. Try it today and enjoy a bowl of wholesome goodness!
Would you like to explore more variations of this recipe? Let us know in the comments! 🍠🥣