Fall is my favorite time of year for so many reasons, but one of them is because I love to make soup for dinner. While I enjoy cold soups during the summer, one of my favorite fall/winter meals are steaming hot soups. And today’s soup, made with fresh sweet potatoes and cauliflower (both of which are in season right now) is one of my new favorites. I love to serve it with a side salad and my favorite Sourdough, Pumpkin, Rosemary, & Dried Cranberry Bread. I hope you all have a wonderful weekend!
Sweet Potato & Cauliflower Soup
This is adapted from a recipe I found in a Better Homes and Gardens cookbook from 2018. This is an easy soup to make and I prefer to cook it longer on a lower temperature as it seems to give the soup more flavor.
Ingredients
- 1 1/2 pound sweet potatoes peeled and cut into 1-inch pieces (4 cups)
- 4 cups cauliflower florets
- 1 cup sweet onion finely chopped
- 1/2 cup chopped carrots
- 2 cloves garlic minced
- 6 cups chicken broth
- 2 teaspoons ground coriander
- 1 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1 cup canned unsweetened full-fat coconut milk
- extra salt and pepper to taste
Instructions
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In a large crock pot (about 6 quarts), combine all of the ingredients EXCEPT for the coconut milk. Stir all the ingredients together and then cook on low for 6 hours.
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Once the soup is cooked through and all of the veggies are soft, blend the soup with an immersion blender until the soup is smooth and creamy. Season with salt and pepper, if necessary. Then stir in the coconut milk and serve immediately.
