Slow-Cooker Creamy Cauliflower & Sweet Potato Soup

November 6, 2018

Test Kitchen-Approved

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

Food52 Review: Featured in: 7 Vegetarian Slow-Cooker Recipes So Everyone Can Netflix & Chill.The Editors

Serves: 8
Cook time: 6 hrs


  • 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


  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.

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Soup|American|Cauliflower|Sweet Potato/Yam|Slow Cook|Vegetarian|Lunch|Dinner|Appetizer

Reviews (1) Questions (0)

1 Review

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.