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Spiced Sweet Potato and Cauliflower Soup Recipe

If you're after a mouthful of flavour that your loved ones won't forget, you have to give this lovely soup a try. Rich in vitamin C, carotenoids, and vitamin B-6, this spiced sweet potato and cauliflower soup will fill you up and nourish and protect every organ system you own.

Many thanks to Breanna for sharing the following with us.

Spiced sweet potato cauliflower soup


2 medium sweet potatoes
1/2 head cauliflower
2-3 cloves garlic
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon sea salt
1 cup coconut milk
1 cup water
2 tablespoons extra virgin olive oil or coconut oil


1. Gather all ingredients. Wash, peel, and chop sweet potatoes into uniform-sized pieces, and set aside.

2. Wash and chop cauliflower into florets, and combine with sweet potatoes.

3. Peel and chop garlic.

4. Add two teaspoons of extra virgin olive oil and garlic to a large stock pot over medium heat. Saute garlic until fragrant and lightly browned - approximately 5 minutes.

5. Add sweet potatoes and cauliflower to the pot, mixing to coat the vegetables in garlic and olive oil.

6. Once vegetables are coated in oil, add spices, and stir again to ensure even coating.

7. Cook vegetables for 10-15 minutes, stirring occasionally.

8. Add 1 cup coconut milk and 1 cup water to stock pot. You can always add more liquid for a lighter soup, but it's best to do this after soup is cooked through.

9. Turn the temperature to low and cover pot. The soup should simmer for at least an hour to allow the vegetables to soften.

10. The next steps are up to you. Pour soup into a blender or food processor for a creamier consistency - you can also add more water if the soup is too thick. Once you are satisfied with the consistency, it's time to taste the soup - spices can be added, or if the soup is too spicy, it can be garnished with extra coconut milk, or even apple sauce to add a bit of sweetness.

Enjoy this spiced sweet potato and cauliflower soup.

Many thanks to Breanna for sharing this recipe with us.


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This was incredibly flavorful! Roasted the cauliflower and s. potato in the oven for 30 mins. with the spices sprinkled over them. Used 2 cups of full-fat coconut milk (cream skimmed already for a dessert). Didn't add any water and just mashed the roasted veg with a potato masher. Have no idea if right for others. We were licking the bowls. My daughter wants it for lunch over rice.

After simmering the soup for an hour, on the spur of the moment, I decided to turn the soup into a coconut chicken curry dish. I simply chopped up a few chicken thighs and simmered in the soup for 15 minutes. It was delicious.
The highlight of the dish was indeed the coconut milk. I was glad I decided to buy the pure, unadulterated version rather than the ones with additives and preservatives.

A tasty soup, but I recommend a few adjustments for the recipe: Use more olive oil or an equivalent amount of refined coconut oil for satiety and less burning; soon after stirring and coating the vegetables and adding the spices (watch the amount of chili powder!), add a bit of water for mixing to avoid burning the vegetables and the pot; only a few minutes stirring time is needed--bring liquid to a boil and then simmer for about 20 minutes. That is plenty sufficient.