Curried Sweet Potato Cauliflower Soup

It’s strangely soothing to be warm, bundled up & cosy against a glowing fireplace (or space heater) against the cold, snowy outdoors.

What truly hits the Mojo spot when you’re curled up like this, are:

A good cuddling partner (hello, arms of steel… and equally comfy pudgy tummies!)
An awesome book or TV show you’re hooked on
A scrumptious, warm, savory & sweet thing to eat… like this….


I can get you the hook up to Option 3, with this Curried Sweet Potato Cauliflower soup. This delicious soup gets you feeling all kinds of warm & fuzzy when it’s cold & wintery outside. Bold on flavor & creamy, it’s got roasted cauliflower & sweet potato with Thai spices like lemongrass, galangal, ginger & a dash of maple syrup. This is the sweet, spicy & tangy concoction that makes you feel like your soul just got wrapped in a gigantic flannel blanket. Yes, really! Now that’s Winter Mojo! You’re welcome  🙂

food-gawkerRoasted Cauliflower and Sweet Potato soupIf you make this recipe, I’d love to see your pictures! Tag your pictures on instagram with #findmymojyo and let us know your thoughts!

Curried Sweet Potato Cauliflower Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings & desire to flannelize e-v-e-r-y-t-h-i-n-g you own for peak winter comfort.


  • 1 small head cauliflower, cut into florets
  • 2 Tsp Olive oil
  • 2 large sweet potatoes/yams, peeled and cut into 1-inch cubes
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon Thai curry paste (I used green curry paste; you can also used red or yellow curry paste)
  • 1 15-ounce can full-fat coconut milk
  • 1 tablespoon maple syrup
  • 2 tablespoons fresh lime juice
  • Salt & Pepper to taste


  1. Preheat the oven to 425°F. In an oven-safe pan, toss the cauliflower with 1 tablespoons of the oil and 1/2 teaspoon salt. Arrange in an even layer. On a second sheet pan, toss the sweet potato with 1 tablespoon oil and 1/2 teaspoon salt & pepper. Roast for 30 minutes, or until the vegetables are tender and caramelized.
  2. In a large stockpot, heat 1 tablespoon oil. Saute the onion over medium-high heat until soft, about 3 minutes. Add the garlic and curry paste. Cook for a few minutes, till fragrant.
  3. Pour in the coconut milk and 2 cups water, mix well & bring to a boil.
  4. Remove the roasted cauliflower & sweet potato from the oven and add to the pot. Add maple syrup & lime juice and simmer to a gentle boil.
  5. Puree using an immersion or standing blender, until desired consistency is achieved.
  6. Add more curry paste or salt if needed. Voila!


Vegan, Dairy-free, Gluten-free, Vegetarian, low fat




Also published on Medium.

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