Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Completely delicious pureed sweet potato-cauliflower soup, perfect served hot or cold. Vegan and gluten free. Will win over even a cauliflower hater with its delicate cauliflower-free aroma. Vegetable-based only, but a hearty recipe. Garnish with avocado and fresh mint leaves.


Recipe Summary

35 mins
5 mins
55 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.

  • Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.

  • Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.

  • Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.


Cook's Notes:

You can substitute canola oil for olive and use 2 tablespoons coconut milk instead of coconut cream. You can also use 2 medium sweet potatoes instead of 1 large.

Water should just about cover the vegetables. Do not add more water, or you will be left with a watery soup.

If you feel during preparation that some vegetable chunks are over-boiling due to size, take them out into a large bowl, set aside, and continue preparation.

If you would like to use a Nutribullet(R): fill to the line with a good mix of the boiled vegetables (I recommend a roughly 3-2-1 cauliflower/sweet potato/carrot-celery mix), and add about 15 tablespoons of the broth. Puree on Low for 10 to 15 seconds, or until smooth.

Nutrition Facts

224 calories; protein 7.6g; carbohydrates 46.4g; fat 3.2g; sodium 213.1mg. Full Nutrition