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sweet potato soup

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.

Course Soup
Prep Time 30 minutes
Cook Time 6 hours
Servings 8

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

  1. 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.

  2. 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.