Creamy Roasted Cauliflower and Sweet Potato Soup 


  • 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;


  1. Preheat oven to 400 F.
  2. Place the cauliflower, sweet potatoes, and garlic on a baking sheet.
  3. Drizzle with grape seed oil, and season to taste with salt and pepper.
  4. Roast in the oven for 35 to 40 minutes, or until the vegetables are soft.
  5. Transfer the vegetables from the baking sheet to a saucepan.
  6. Pour the vegetable stock into the saucepan, and add the paprika.
  7. Bring to a simmer and purée the soup using an immersion blender.
  8. Pour in the coconut milk, and give everything a good stir.
  9. Continue simmering until warm, and season to taste before serving.