For a richer flavor, roast the sweet potato and cauliflower before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. Adjust the amount of lemon juice and dill to suit your taste preferences. A pinch of red pepper flakes can add a subtle kick of heat to the soup. If you don't have coconut cream on hand, you can substitute it with cashew cream or full-fat coconut milk.
Vegan Sweet Potato-Cauliflower Soup
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS10
A symphony of subtle sweetness and earthy undertones, this velvety smooth soup reimagines classic flavors. Whether served warm as a comforting embrace or chilled as a refreshing interlude, this vegan and gluten-free creation will convert even the most skeptical cauliflower critic with its delicately disguised cauliflower character. This hearty, vegetable-based soup is elevated with the vibrant notes of fresh dill and a hint of zesty lemon.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Fiber12 g
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Protein8 g
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Saturated Fat2 g
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Sodium213 mg
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Sugar14 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a generously sized pot, bring water to a rolling boil. Introduce the carrots and sweet potato, then reduce heat to a gentle simmer, allowing them to soften for approximately 5 minutes.
02
StepAdd the cauliflower, celery, garlic, and turmeric. Ensure all ingredients are well-combined. Continue to simmer, stirring periodically, until the cauliflower achieves a fork-tender consistency, about 15 minutes. (Approximately 15 minutes)
03
StepMeanwhile, in a separate frying pan, heat olive oil over medium heat. Introduce the chopped onion, season with salt, and sauté until a beautiful golden hue is achieved, around 5 to 7 minutes. (Approximately 5-7 minutes)
04
StepIncorporate the sautéed onion, coconut cream, and fresh dill into the simmering soup. Season with salt and pepper to taste. Remove from heat and transfer the mixture to a large bowl. Allow the soup to cool slightly for 5 to 10 minutes before adding lemon juice. (Approximately 5-10 minutes)
05
StepEmploy an immersion blender to transform the soup into a silky, smooth puree.
06
StepServe hot, garnished with a swirl of coconut cream and a sprig of fresh dill. Alternatively, refrigerate and serve chilled for a refreshing experience.
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Brigitte Morar
Jul 1, 2025Freezes really well for meal prep!
Charlotte Schuster
Jun 26, 2025This is my new go-to soup recipe for a quick and healthy meal.
Kadin Emard
Jun 21, 2025Super easy to make and packed with nutrients.
Clementina Lehner
Jun 18, 2025My kids, who are usually picky eaters, loved this soup!
Lenora Macejkovic
Jun 17, 2025This soup is amazing! I never thought cauliflower could taste so good.
Magdalena Shanahan
Jun 10, 2025I added a bit of ginger for an extra kick, and it was delicious.
Jaida Fritsch
Jun 10, 2025I used roasted sweet potatoes and it added a depth of flavor.
Nora Tremblay
Jun 7, 2025The lemon juice really brightens up the flavor.