Roasted Sweet Potato & Cauliflower Soup Recipe: From Sheet Pan to Soup Bowl (Vegan, Gluten-free) by Jan Mostrom
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I love a wonderful warm soup on fall and winter nights. This roasted sweet potato and cauliflower soup recipe is delicious and so easy to prepare. Just toss the vegetables on a sheet pan with olive oil and spices and roast them to a delicious caramelized pulp. Pop them into a blender with broth and coconut milk and you've got a delicious creamy soup in no time.
To make this creamy vegetable soup you will need to grab the following wholesome ingredients: fresh cauliflower, sweet potatoes, red bell peppers, garlic, shallots, curry powder, ground paprika, ground cumin, olive oil, coconut milk, vegetable broth and fresh parsley for serving.
This vegan soup is loaded with good things for your body! Check out the health benefits of cauliflower, the health benefits of sweet potatoes, the health benefits of bell peppers and the health benefits of garlic.
Serve this gluten-free cauliflower soup for lunch or dinner with your favorite side dishes. We like hot sourdough bread.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Total Time: 55 to 60 minutes
Servings: 4
Ingredients
- 1 head cauliflower, broken or cut into florets
- 1 - 2 sweet potatoes, scrubbed clean and sliced in half
- 2 red bell pepper, whole
- 1 - 2 heads garlic, top sliced off
- 3 shallots, peeled (see Recipe Notes)
- 1 tablespoon curry powder (see Recipe Notes)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 tablespoons olive oil
- 15 ounces (1 can) coconut milk
- 2 cups vegetable broth (more as needed)
- fresh parsley, chopped, for garnish (optional)
- roasted cauliflower, for serving (reserve 1/4 cup after roasting)
Recipe Notes
- Instead of using shallots, you could use one large onion cut into wedges, six large scallion bulbs or any combination.
- I'm not a huge fan of curry so I substituted a spice mix for it. Feel free to use any combination of spices that you like!
- When the vegetables were all nice and brown my sweet potatoes were still a bit firm, so I microwaved them for 2 minutes before blending.
- Instead of using canned vegetable broth, make your own homemade vegetable stock!
- Store the soup in an airtight container in the fridge. Reheat in the microwave.
Here's how to make it:
- Put the cauliflower, bell peppers, garlic heads, sweet potatoes and onions onto a parchment paper-lined baking sheet. Drizzle with the olive oil, sprinkle with the spices and season to taste with salt and black pepper. Bake in a preheated 400-degree F oven for 45 to 50 minutes, or until everything is roasted and soft.
- When vegetables are cooked place them in a blender (skin on is fine for the sweet potatoes, press out the garlic cloves and pull the stem out of the peppers and remove the seeds). Save 1/4 of the cauliflower for serving.
- Add the can of coconut milk and the vegetable broth. Blend until smooth. Taste to see if more salt and pepper is needed. If soup is too thick, add more vegetable stock.
- If desired, pour into a saucepot and reheat a bit before serving with fresh parsley and reserved cauliflower.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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