This thick, creamy Roasted Purple Cauliflower Sweet Potato Soup has a rich caramelized flavor, is vegan, gluten free, and practically a multivitamin in a bowl!
There was no resisting this beautiful, purple-hued head of cauliflower just waiting to be chosen at the farmer’s market. Soul-warming soup has been the theme this week as the temps dipped into the 30s at night. I scored purple sweet potatoes at our Whole Foods, and the rest of the recipe fell into place. If you can’t find the purple varieties, white cauliflower and orange sweet potatoes will work just fine. You obviously will have just a different color soup, but with the same great taste.
Red onion, celery, carrot, and garlic join the roasting pan party and get tossed with olive oil and generous dashes of cumin, cardamom, salt and pepper.
In just 30 minutes you’ll have sweet, tender veggies with caramelly edges. In batches, all whirls around in the blender or food processor along with almond milk and vegetable broth to keep things vegan.
Fresh ginger and a dab of Thai red curry paste are the finishing touches for that extra pop of flavor. Garnish with a few little florets, fresh parsley and swirls of coconut cream. Then grab a spoon, pronto. This beauty of a soup can be made in advance and freezes well. Enjoy!
- 2- lb head of purple cauliflower*, cut into small florets, about 5 cups (reserve 1 cup for garnish)
- ¾ lb purple sweet potatoes (or fingerling)*, cut into ½-inch cubes, about 2 ½ cups
- ½ large red onion, cut into chunks
- 1 cup carrots, cut into ½-inch chunks
- 1 cup celery, cut into ½-inch chunks
- 6 garlic cloves, unpeeled
- 3-4 tablespoons olive oil
- 1 teaspoons cumin
- 1 teaspoon cardamom
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 quart unsweetened almond milk
- 1 cup vegetable broth
- 2 teaspoons freshly grated ginger
- 1-2 teaspoons Thai red curry paste (optional)
- Salt and pepper, to taste
- Garnish: reserved cauliflower florets, coconut cream, fresh parsley or chives
Preheat oven to 400°F. Place cauliflower, sweet potatoes, red onion, carrots, celery, and garlic on an extra-large, rimmed baking pan. Drizzle vegetables with olive oil, and sprinkle with cumin and cardamom. Season with salt and pepper. Toss to coat. Roast for 30 minutes, stirring halfway through. Vegetables should be easily pierced with a fork when done.
Peel the garlic cloves when cool enough to handle. Working in batches, place half of the vegetables in a blender or large food processor. Add ½ each of the almond milk, vegetable broth and ginger. Blend until smooth. Pour the pureed soup into a Dutch oven or stockpot. Keep warm on medium heat. Repeat blending the remaining vegetables with the remaining almond milk, vegetable broth and ginger. Once all the soup is blended, stir in the curry paste. Simmer for 10 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Let cool, cover, and refrigerate. Rewarm over medium heat when ready to serve.) Serve hot with suggested garnishes, as desired.
*White cauliflower and orange sweet potatoes can be used if you can’t fine the purple variety.
*Recipe adapted from several sources