Purple Sweet Potato Soup with Cauliflower

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Purple Sweet Potato Soup with Cauliflower in white bowl with spoon next to a dish towel that says "Chives." In the lower left corner it reads "Purple Sweet Potato Soup." | The Radiant Root

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Ingredients in this recipe

  • Purple sweet potatoes
  • Frozen cauliflower thawed
  • Yellow onion
  • Garlic
  • Low-sodium chicken broth
  • Filtered water
  • Carrots
Ingredients for the Purple Sweet Potato Soup on a wooden table in clear glass bowls: yellow onion, raw chopped carrots, fresh pressed garlic, frozen thawed cauliflower, purple sweet potato, filtered water, chicken broth | Purple Sweet Potato Soup | The Radiant Root

Equipment Used in this Recipe*

Here is a list of equipment or similar items used in this purple sweet potato soup.

*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

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Purple Sweet Potato Soup with Cauliflower

A naturally sweet and savory veggie soup featuring purle sweet potatoes and cauliflower
Course Appetizer, entree, Side Dish
Cuisine AIP, dairy-free, gluten-free, no added sugar, paleo, whole30
Keyword AIP, antioxidants, baked vegetables, soup
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8
Calories* 160kcal

Ingredients

  • 2 lb purple sweet potatoes peeled and diced into 1" cubes
  • 1 lb frozen cauliflower thawed
  • 1 medium yellow onion
  • 4 cloves garlic peeled and pressed
  • 6-8 cups low-sodium chicken broth
  • 3-4 cups filtered water
  • 2 large carrots peeled and chopped into small pieces

Instructions

  • Peel the carrots and potatoes. Then chop each into small pieces about 1" cube and set aside
  • Place a large pot with a lid on the medium heat and add the onion. Let saute for 1 to 2 minutes.
  • Add the garlic, carrots, water, cover and cook until soft about 3 minutes.
  • Add the potatoes and cauliflower then cover with 7 cups of broth. Bring to a boil and lower heat then continue to cook until veggies are soft and tender (about 10 to 15 minutes).
  • Once the veggies are cooked soft take an immersion hand blender and blend the mixture until the veggies are all pureed. If too thick you can add more broth to thin out the soup. Continue to blend until the soup is at a desired consistency.

Notes

If you don’t have a hand immersion blender you can use a regular blender with a soup setting.
*Nutritional information is estimated using Nutrifox nutrition label maker*

*Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.

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