Some recipes sneak their way into your routine because they just work. For me, this curried cauliflower sweet potato soup started as a way to clean out my veggie drawer and quickly turned into a weekly staple.
Creamy without a drop of cream, it’s proof that plant-based meals can be indulgent, satisfying, and downright luxurious. The subtle sweetness of roasted sweet potatoes blends effortlessly with the earthy warmth of curry spices, creating a bowl that’s as nourishing as it is comforting.
Here’s the kicker: it’s incredibly weight-loss-friendly. Packed with fiber, low in calories, and naturally gluten-free, this soup checks all the boxes for a feel-good meal. A study even found that increasing your fiber intake can help with weight management and improve gut health—double win!
And can we talk about the aroma? As the spices hit the heat, your kitchen transforms into a cozy oasis that makes everyone ask, “What’s cooking?” It’s vibrant, it’s cozy, and it’s everything you want on a chilly evening.
So, grab a spoon. You’re about to fall in love with a soup that’s as practical as it is delicious.
Flavor Bomb Alert!
- Roasting revelation: Roasting the sweet potatoes and cauliflower before blending gives this soup a deep, caramelized flavor that feels like magic. If you’re not roasting, you’re missing out.
- Custom spice blend: Swapping pre-mixed curry powder for freshly toasted spices elevated this soup to restaurant-quality. A small tweak, but wow!
- Freezer-friendly win: I batch-cook this soup and freeze portions for busy weeks. It reheats beautifully and keeps its velvety texture.
- Fiber-packed bonus: One bowl keeps me full for hours without weighing me down—perfect for light dinners or quick lunches.
- Unexpected star: The coconut milk drizzle on top? Pure decadence. It’s optional but trust me, you’ll want to say yes.
Curried Cauliflower Sweet Potato Soup Recipe
Equipment
- Slow cooker
- Ladle
- Measuring spoons
- Cutting board
- Immersion blender
Ingredients
- 3 medium-sized carrots peeled and chopped
- 2 tsp curry powder
- ½ cup coconut milk
- ½ tsp cumin
- salt to taste
- 3 medium-sized sweet potatoes peeled and cubed
- 2 cloves garlic chopped
- 6 cups vegetable broth
- 1 medium onion chopped
- 1 head of cauliflower chopped
Instructions
- Combine cauliflower, sweet potatoes, carrots, onions, garlic, and broth in a slow cooker.
- Cook on low for 6 hours (or high for 3 ½ to 4 hours) until vegetables are soft.
- Puree with an immersion blender until smooth.
- Stir in coconut milk, curry, and cumin, blending thoroughly.
- Adjust seasoning and let cook on low for 30 minutes.
- Garnish with a swirl of coconut milk if desired.
Notes
- Adjust the curry powder to suit your spice preference.
- For added texture, reserve some roasted cauliflower florets for topping.
| Nutrition | Value |
| Calories | 160kcal |
| Carbohydrates | 28g |
| Fibre | 3g |
| Fat | 4g |
| Protein | 4g |
Tips That Will Ease Your Job!
- Prep Ingredients in Advance: Chop all the vegetables and measure out spices and liquids before you start. It saves time and prevents last-minute scrambling.
- Use Pre-Cut Vegetables: Opt for pre-cut cauliflower, sweet potatoes, and carrots from the store if you’re short on time.
- Clean as You Go: Tidy up your workspace while the soup cooks. This keeps the process organized and reduces post-cooking cleanup.
- Batch Cook and Freeze: Double the recipe and freeze portions for quick, ready-made meals later.
- Test Seasoning Gradually: Start with less curry and cumin, then adjust to taste after blending to avoid over-spicing.
