CAULIFLOWER SWEET POTATO TURMERIC SOUP
This Cauliflower Sweet Potato Turmeric Soup is so flavourful and comforting, I just love it. It’s started off with onion, garlic and carrot and then simmered with cauliflower, sweet potato, coconut milk and turmeric for an extra flavourful, hearty and creamy soup that’s perfect on a cold day and loaded with nourishment. Try it topped off with roasted chickpeas, curried roasted cauliflower and fresh cilantro.
I topped this soup off with crispy roasted chickpeas for some added crunch and texture. It’s totally optional but it’s really good if you have the ingredients and the time. If not, you can throw in some regular chickpeas or enjoy the soup on it’s own.
This soup contains a ton of antioxidants, and immunity-boosting and anti-inflammatory properties thanks to the turmeric, garlic, ginger, onion and sweet potato. In one large serving, you’ll also be benefiting from:
more than your daily RDA of vitamin A
75% of your daily vitamin C
plenty of potassium
some calcium and iron
6 grams of dietary fibre
energizing complex carbohydrates Not only that, it’s easy to make in under 30 minutes, tastes even better the next day and is filling and satisfying with or without the extra toppings.

CAULIFLOWER SWEET POTATO TURMERIC SOUP
Cauliflower Sweet Potato Turmeric Soup with Roasted Chickpeas
This nutritious soup is easy to make in under 30 minutes and is loaded with delicious, curry flavour. Try it topped with roasted chickpeas for a little extra something. Oil-free, vegan and gluten-free.

INGREDIENTS
  • 1 medium white onion (300 g), diced
  • 4 cloves garlic, minced
  • 1 tbsp peeled fresh ginger, grated or minced
  • 1 tbsp turmeric
  • 1 large or 2 small carrots (160 g), peeled and diced
  • 4 cups (400 g) cauliflower, chopped into small florets
  • 2 cups (350 g) peeled and diced sweet potato
  • 3 cups vegetable broth
  • 1 cup canned coconut milk (see notes)
  • good pinch of black pepper, or to taste
  • sea salt, to taste
  • squeeze of fresh lemon or lime juice
INSTRUCTIONS
  1. In a soup pot over medium heat, saute the onion, garlic, ginger, carrot, cauliflower and sweet potato in 1/4 cup of the vegetable broth until fragrant and starting to soften, about 10 minutes. Add a splash more broth if it’s starting to stick.
  2. Add the turmeric, stir and cook for another minute.
  3. Add the rest of the vegetable broth and simmer lightly until the cauliflower and sweet potato are tender, about 20 minutes.
  4. Stir in the coconut milk and if needed, more vegetable broth to reach desired consistency.
  5. Blend about 1/2 to 3/4 of the soup so it’s somewhat creamy but still has some cauliflower and sweet potato chunks. You can do this by scooping it into a blender or by using an immersion blender right in the pot. If you prefer a completely creamy soup, feel free to blend it all until smooth.
  6. Season with salt and pepper and a squeeze of fresh lemon or lime juice, if desired.
  7. Serve on it’s own or topped with roasted chickpeas and fresh cilantro.
NOTES
To make roasted chickpeas, add 1 can of drained and rinsed chickpeas, or about 2 cups of cooked chickpeas to a pan and drizzle with a tiny bit of olive oil. Sprinkle with whatever spices you want, you can just use salt and pepper, or add a bit of turmeric and cumin as well. Roast them at 400 degrees until crispy, which take about 30 to 40 minutes.
You can use full-fat or light canned coconut milk. Use full-fat for a richer and creamier soup with a bit more coconut flavour. Use light coconut milk for less coconut flavour and a lower fat recipe.
Nutrition facts are for a 400 gram serving, or 1/6the of the recipe, made with light coconut milk.