Creamy Roasted Cauliflower and Sweet Potato Soup
Ingredients
- 1 head of cauliflower, chopped into florets
- 2 medium-sized sweet potatoes, peeled and cubed;
- 4 garlic cloves, peeled;
- 1 tsp. paprika
- chicken stock;" itemprop="ingredients" style="box-sizing: border-box; vertical-align: baseline; font-family: inherit; font-style: inherit; outline: 0px; padding: 0px; margin: 0px; border: 0px; list-style: none !important;">4 cups organic chicken stock
- 1/2 cup coconut milk
- 2 tbsp. grape seed oil
- Sea salt and freshly ground black pepper;
Instructions
- Preheat oven to 400 F.
- Place the cauliflower, sweet potatoes, and garlic on a baking sheet.
- Drizzle with grape seed oil, and season to taste with salt and pepper.
- Roast in the oven for 35 to 40 minutes, or until the vegetables are soft.
- Transfer the vegetables from the baking sheet to a saucepan.
- Pour the vegetable stock into the saucepan, and add the paprika.
- Bring to a simmer and purée the soup using an immersion blender.
- Pour in the coconut milk, and give everything a good stir.
- Continue simmering until warm, and season to taste before serving.