Roasted Purple Cauliflower Sweet Potato Soup


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.

Purple Cauliflower and Purple Sweet Potatoes

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.

Purple Cauliflower, Purple Sweet Potatoes, Red Onion, Carrot, Celery and Garlic Ready to RoastPurple Cauliflower Florets and Purple Sweet Potato Cubes Close Up

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.

Roasted Purple Cauliflower, Sweet Potatoes and Veggies out of the OvenClose Up of Roasted Purple Cauliflower and Sweet Potatoes

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!

Roasted Purple Cauliflower Sweet Potato Soup - Simply roast all the veggies for deepened caramelized flavor. Thick, creamy, vegan + gluten free! :) |

If you’re looking for more comfort food soup and stew ideas, check out our Curried Carrot Coconut BisqueFish Leek & Potato Chowder with Saffron, and Sweet Corn & Chicken Chowder.

Roasted Purple Cauliflower Sweet Potato Soup - Simply roast all the veggies for deepened caramelized flavor. Thick, creamy, vegan + gluten free! :) |
Roasted Purple Cauliflower Sweet Potato Soup
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Simply roasting the purple cauliflower and sweet potatoes along with red onion, carrot, celery, and garlic caramelizes the vegetables and concentrates their flavor.
Course: Appetizer, Main Course, Soup
Cuisine: American, Gluten Free, Vegan
Servings: 6 bowls
Author: Kim Peterson
  • 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
  1. 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.

  2. 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.
Recipe Notes

*White cauliflower and orange sweet potatoes can be used if you can’t fine the purple variety.

*Recipe adapted from several sources

Roasted Purple Cauliflower Sweet Potato Soup - Give it Some Thyme

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