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Close-up shot of a bowl on the white marble cooktop, with the blended soup heating through on medium-low heat. Steam rises from the smooth soup as it simmers, ready to be served.

Curried Cauliflower-Sweet Potato Soup Recipe

This Curried Sweet Potato and Cauliflower Soup combines aromatic spices like curry, cumin, and cinnamon with sweet potatoes and cauliflower for a smooth, flavorful dish. A cozy, comforting meal perfect for chilly evenings!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: vegan
Calories: 244
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon butter
  • 1 small onion chopped
  • 2 cloves garlic or more to taste, minced
  • salt and ground black pepper to taste
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 cups water or more as needed
  • 1 14 ounce can chicken broth
  • 3 sweet potatoes peeled and chopped
  • 2 cups chopped cauliflower

Equipment

  • Large pot
  • Immersion blender (or regular blender)

Method
 

  1. Sauté Aromatics: Melt butter in a large pot over medium heat. Add chopped onion, minced garlic, salt, and pepper. Cook until onions are browned (5-7 minutes).
    Close-up shot of a black skillet on the white marble cooktop, melting butter with chopped onion and minced garlic. The onions are browning and softening, with steam rising from the pan. Salt and pepper are visible on the countertop.
  2. Toast Spices: Stir in curry powder, cumin, and cinnamon. Cook for 1-2 minutes, then increase heat to medium-high.
    Close-up shot of a black skillet on the white marble cooktop, with curry powder, cumin, and cinnamon being stirred into the sautéed onions and garlic. The spices are toasting and releasing a fragrant aroma.
  3. Add Liquids and Veggies: Pour in water and chicken broth, bringing to a boil. Add sweet potatoes and cauliflower, reduce heat, and simmer for 25-30 minutes until vegetables are tender.
    Close-up shot of a black skillet on the white marble cooktop, with water, chicken broth, sweet potatoes, and cauliflower added to the mixture. The liquid is bubbling, and the vegetables are beginning to soften.
  4. Blend Soup: Use an immersion blender to puree the soup until smooth. Add more water if it's too thick.
    Close-up shot of a black skillet on the white marble cooktop, with the blended soup heating through on medium-low heat. Steam rises from the smooth soup as it simmers, ready to be served.
  5. Final Heat: Cook for an additional 3-5 minutes until heated through.
    Close-up shot of a bowl on the white marble cooktop, with the blended soup heating through on medium-low heat. Steam rises from the smooth soup as it simmers, ready to be served.