In This Post: Sweet Potato Soup
I Think About This Soup All Day.
When I know it’s in the fridge waiting for me for lunch, I can’t stop thinking about it.
When I know it’s on the meal plan for dinner, I look forward to it all day.
For something very humble, it feels bougie and expensive – luscious and silky, loaded with depth because those onions and sweet potatoes are getting a nice solid *roast* for flavor. The color is vibrant and gorgeous already, but then it gets zhuzhed with those concentrated little bits of roasty cauliflower, some chives and lemon to wake it up, and maybe a bit of chili oil if you like to go over the top like I do.
IT’S SO GOOD!
I’ve made it too many times to count in my own personal life, and I have also made it 3x for meals with friends! It’s an excellent crowd pleaser. Not only visually stunning, but total comfort food.
It also works beautifully for meal prep – and on more than one occasion, I’ve roasted the veggies the night before, then blended up a batch of soup the next day.
I frequently make this soup to pair with the turkey focaccia sandwiches from Trader Joe’s, especially when serving to guests to make it more of a meal. It would also be ideal with some no-knead bread.
Hope you love it!
1
Roast The Sweet Potatoes and Onions.
In addition to this, I like to also roast an extra sheet pan of cauliflower to use as crumbles on top!
2
Blend It Up!
Blend those roasty onions and sweet potatoes with vegetable broth, a bit of ginger, and some macadamia nuts to make it creamy!
3
Top and Serve!
My favorites are a scoop of roasty cauliflower bits, some chives, and a spicy chili oil!
Watch How To Make Chicken Wontons In Spicy Chili Sauce
Sweet Potato Soup with Roasted Cauliflower Crumbles
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Description
This sweet potato soup is luscious, silky, and seriously good! Sweet potatoes and red onion get roasted and blended to perfection, and topped with crispy bits of cauliflower.
Ingredients
Units
Scale
Sweet Potato Soup:
- 1 red onion, cut into large chunks or slices
- 3 sweet potatoes, cut into chunks (about 6 cups)
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon coarse kosher salt
- 6 cups vegetable broth
- 1/2 inch knob of fresh ginger
- 1/2 cup macadamia nuts or cashews
Toppings:
- 4–6 cups cauliflower florets
- a small bundle of chives, chopped
- lemon wedges
- a drizzle of infused oil (I like a spicy chili oil)
Instructions
- Preheat Oven: Preheat the oven to 425 degrees.
- Roast Soup Vegetables: Place sweet potatoes and onions on a sheet pan; drizzle with oil, sprinkle with salt. Roast in the oven for 30-45 minutes, until golden brown and softened.
- Roast Cauliflower: At the same time, place the cauliflower florets on a second sheet pan, toss with 1 tablespoon oil and 1 teaspoon salt. Roast in the oven for 30 minutes (I just tuck it underneath the sweet potatoes and onions).
- Crumble Cauliflower: Break up the cauliflower into smaller bits using the back of a wooden spoon or spatula. Return to the oven for 10-15 minutes to get extra browned.
- Blend Soup: Allow the sweet potatoes and onions to cool slightly. Working in two batches, transfer the sweet potatoes and onions to a blender. Add broth, ginger, and macadamia nuts; puree until very smooth.
- Serve: Taste and adjust for salt. Serve the soup topped with the roasted cauliflower bits, a sprinkle of chives, a drizzle of oil, and a squeeze of lemon juice. It’s sensory and beautiful! I love this soup!
Notes
I do not peel the sweet potatoes! 🙂 It’s easier, and more fiber!
If you’re serving it right away, you can pour it directly in bowls if it’s warm enough! Or just pour it into a saucepan and heat it to your desired temp on the stovetop.
If you’re saving it for later, just go ahead and pour it right into your storage containers and pop in the fridge! Your future self will thank you!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roast
- Cuisine: American
Keywords: sweet potato soup, sheet pan recipe, vegan soup, vegetarian soup, dairy-free soup
