Curried Cauliflower and Sweet Potato Soup

cauliflower, sweet potato



  • 1 tbsp. oil
  • 2 cups thinly sliced onions
  • 2 tsp. minced garlic or 1/4 tsp. garlic powder
  • 4 cups chopped cauliflower
  • 1 ½ cups peeled, cubed sweet potato
  • 1 ½ tsp. curry powder
  • 1 tsp. ground cumin
  • 4 cups chicken or vegetable broth
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 cup cooked brown or wild rice
  • 1 cup milk
  • ½ cup shredded cheese




  1. Heat oil in a large pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften about 3 minutes.
  2. Stir in cauliflower, sweet potato, curry and cumin. Cook and stir for 1 more minute. Add broth, salt and pepper. Bring mixture to a boil. Reduce heat to low, cover and simmer for 12 to 15 minutes, until vegetables soften.
  3. Roughly puree the soup using a potato masher. Stir in cooked rice, milk and cheese. Heat soup 1 more minute until cheese melts. Serve hot with crusty bread or naan bread.


Serves 4-6.