Slow Cooker

Slow-Cooker Creamy Cauliflower & Sweet Potato Soup

by:
November  6, 2018
14 Ratings
Photo by Meredith Corporation
Author Notes

Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52

Test Kitchen Notes

Featured in: 7 Vegetarian Slow-Cooker Recipes So Everyone Can Netflix & Chill. —The Editors

  • Cook time 6 hours
  • Serves 8
Ingredients
  • 1 1/2 pounds orange-flesh sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
  • 4 cups cauliflower florets
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1 cup canned unsweetened full-fat coconut milk
  • Chopped fresh cilantro (optional)
In This Recipe
Directions
  1. In a 5- to 6-qt. slow cooker combine the first 11 ingredients (through cayenne pepper). Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Using a handheld immersion blender, blend soup until smooth. (Or let soup cool slightly. Transfer soup in batches to a food processor or blender. Cover and process or blend until smooth.) Stir in coconut milk. If desired, top servings with cilantro.

See what other Food52ers are saying.

  • Roger  Koch
    Roger Koch
  • Ellen
    Ellen
  • Amy Bacharach
    Amy Bacharach
  •  Burton
    Burton
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6 Reviews

Amy B. March 1, 2021
I loved this with a few tweaks! I omitted the cayenne because I don't like spicy. And I used frozen florets. After adding the coconut milk I didn't think it was spiced enough--it seemed a little bland. So I just added a little bit more of everything plus some bacon smoked salt and it was a hit! Topped it with pumpkin seeds. Yum.
 
Burton November 1, 2019
I don't know what went wrong with this soup, but it has a very off flavor to it, and I can't really taste the spice at all. I cooked it on low for the longer time, and I think that might have something to do with it – it tastes more like an underdone stew than like a vegetable soup.
 
Cindy October 8, 2019
Loved this soup! Didn't add the coconut milk, since my fiance isn't a fan. It still came out absolutely delicious and was super easy to make. The perfect creamy (and healthy) soup to warm you up on a chilly day.
 
Roger K. September 10, 2019
I liked it. Next time I won't add the coconut milk. I just like a more savory flavor. Others in my family disagree.
 
Ellen January 19, 2019
I made some tweaks (mostly on accident...), but the final product was a delicious soup! 8 servings is definitely too many for me even with a few days of leftovers, so I decided to half the recipe. Given the other commenter's remark that the soup came out bitter, I figured I'd keep the 1/2 cup of carrots, to try and add sweetness. I had some leftover chicken stock I wanted to finish up, so I used that in place of veggie broth. Probably the biggest change was the spices...I kinda accidentally forgot to cut the spice measurements by half until after I'd already added the cumin and cayenne. Woops. I *also* hadn't properly checked my spices before making this recipe, and didn't realize I was out of coriander. I used tarragon to substitute and liked the flavor. Overall, I really, really have been enjoying the soup this past week. It definitely has a kick of heat at the end because I didn't half the spices, but I like it! I've been eating it with a bit of sharp cheddar grated into the bowl and some crusty bread to dip into it.
 
maria January 4, 2019
I didn’t like the way this tasted. I used frozen riced cauliflower rather then florets; not sure if this made a difference. It overall had a bitterness to it that I didn’t like.