Cauliflower, Carrot and Sweet Potato Soup (V, V+, GF)

February 10, 2021

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By: Meg Wert

3 medium sweet potatoes, peeled and chunked
1 small head (1/2 a larger head) of cauliflower, broken into pieces
4 medium carrots, cleaned with ends removed
2 large cloves of garlic, minced
1 medium onion (color of your choice) about 1 cup sliced
32 ounces vegetable broth
7 ounces of light coconut milk (1/2 a can)
2 tablespoons olive oil
Salt and pepper to taste
*** This would also be wonderful with freshly grated tumeric and ginger if you like those flavors!

Step 1 In a baking dish place carrots, cauliflower, and sweet potatoes. Cover and bake for 40 minutes.
Step 2 In a soup pan, drizzle olive oil and start sautéing onions and garlic.
Step 3 Once translucent with a bit of browning, add the vegetable broth and simmer on low for 10 minutes.
Step 4 Add the roasted vegetables, salt and pepper, and coconut milk, there will be some ‘cream’. Use 1/2 of that.
Step 5 Using a submersible blender, puree until smooth. If needed you could also use an upright blender and use a large scoop to blend in batches, returning the blended mixture to the soup pan.