Roasted Sweet Potato and Cauliflower Soup
A creamy, warming soup combining roasted sweet potato and cauliflower for a healthy and deeply flavorful dish.
Ingredients
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 1 medium head cauliflower cut into florets
- 3 cloves garlic peeled
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cups vegetable broth or chicken broth
- 1 cup whole milk or coconut milk for dairy-free version
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional garnishes: pumpkin seeds fresh herbs, cream drizzle
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss sweet potato chunks and cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the baking sheet, adding the whole garlic cloves.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
- Meanwhile, heat remaining olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add roasted vegetables, garlic, cumin, and smoked paprika to the pot. Pour in broth and bring to a simmer.
- Simmer for 10 minutes to let flavors meld, then add milk.
- Using an immersion blender (or transferring to a regular blender), blend until completely smooth.
- Adjust seasoning to taste and thin with additional broth if needed.