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  • Prep-time: / Ready In:
  • Makes 10 cups

One spoonful of this hearty soup will warm you up from the inside out. Roasting the vegetables with curry powder adds a delicious depth of and chewy chickpeas add substance that will leave you feeling satisfied. Toasted quinoa is used as a crunchy topper while fresh herbs add brightness to the cozy fall flavors. What’s not to love?

Roasted Cauliflower and Sweet Potato Soup in three bowls on a gray counter


  • 1 15-oz. can no-salt-added chickpeas
  • 6 cups 1-inch cauliflower florets
  • 2 lb. sweet potatoes, peeled and cut into ¾-inch cubes
  • 1 cup coarsely chopped onion
  • 1 tablespoon curry powder
  • 6 cups low-sodium vegetable broth
  • ¼ to ½ teaspoon red pepper flakes
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ⅔ cup dry quinoa
  • ½ cup sliced scallions
  • ¼ cup chopped fresh cilantro
  • Lime wedges


  1. Preheat oven to 400°F. Line two 15×10-inch baking pans with parchment paper or silicone baking mats. Drain chickpeas, reserving liquid (aquafaba); rinse and drain chickpeas. In a large bowl combine cauliflower, potatoes, and onion. In a small bowl stir together 2 tablespoons of the aquafaba, 1½ teaspoons of the curry powder, and 2 tablespoons water. Add to vegetables; toss. Divide vegetables between prepared pans; spread in a single layer. Roast 20 to 25 minutes or until vegetables are just tender and browning in places. Leave oven on.
  2. In a 4-quart Dutch oven combine roasted vegetables, the chickpeas, remaining 1½ teaspoons curry powder, the broth, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until vegetables are very tender. Season with salt and black pepper. (For thicker soup, mash veggies slightly with a potato masher.)
  3. Meanwhile, place quinoa in a 15x10-inch baking pan. Roast quinoa 6 to 8 minutes or until golden and has a nutty aroma, stirring occasionally.
  4. Top servings of soup with toasted quinoa, scallions, and cilantro. Serve with lime wedges.

Comments (3)

(5 from 1 votes)
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Valerie4 weeks ago
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What spice would you recommend to replace curry,I really dislike it?
Also, can I replace cilantro with parsley? I don’t like cilantro either.

Grace Ferguson1 month ago
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I’m wondering what the nutritional information is for this recipe. I’m primarily interested in fiber and protein

Samantha2 months ago
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Very flavourful! I made this for my boyfriend who was a bit under the weather, it warmed him up immediately.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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