Sweet Cauliflower and Carrot Gazpacho

On a hot and sunny day, the last thing you are usually thinking about is soup.  But when that soup is cold and creamy, it is actually quite refreshing and the perfect companion to a big old salad for lunch or dinner.  I recently shared my recipe for sweet potato croutons, showing how sweet potatoes are not just a cold-weather food and can easily transition into spring and summer.

In this soup, they add the perfect touch of sweetness to the pureed cauliflower and carrot base.  With the super spice turmeric, zesty ginger, and a kick of cayenne pepper, this soup offers bright and bold flavors that will boost your daily vegetable count while helping you beat the heat!

Sweet Cauliflower and Carrot Gazpacho

2 small sweet potatoes
6 carrots
1/2 large cauliflower, or 1 whole small cauliflower
2 Tbsp coconut oil
1/2 large onion, or 1 small onion, diced
4 cloves garlic
4 cups chicken stock or vegetable stock
1 tsp fresh zested ginger (or 1/2 tsp dried ginger)
1 tsp turmeric
1/4 tsp nutmeg
1/2 tsp salt, or to taste
black pepper, to taste
dash cayenne pepper, optional
1 cinnamon stick

1.  Wash, peel, and chop both the sweet potatoes and carrots into 1″ chunks and set aside in a bowl.  Wash the remove the stem from the cauliflower and chop into 1-2″ florets.  Place in the bowl with the sweet potatoes and carrots.
2.  Heat the coconut oil over medium-low heat in a pot and saute the onion for about 7-10 minutes, or until translucent.  Add the garlic and ginger and saute another 30 seconds.
3.  Add the diced sweet potatoes, carrots, and cauliflower and saute for about a minute.  Next add the broth and additional spices: turmeric, nutmeg, salt, pepper, cayenne pepper, and cinnamon stick.  Bring to a boil, then turn the heat down to low and simmer covered for 20-25 minutes, or until the vegetables are fork tender.
4.  Remove from heat and using an immersion blender, blend everything until it is a smooth, thick soup.  If you don’t have an immersion blender, you can add everything to a food processor or blender and blend until smooth.  If the soup is too thick, add more broth until desired consistency is reached. Chill before serving.

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  1. I used boxed vegetable stock I get in bulk from Cosco. Canned would work fine though! I would make sure to pay attention to the salt content of the stock you use: the kind I use is low sodium so I add some extra salt. If you use full sodium, make sure to reduce the added salt.

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