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Delicious Roasted Purple Potato Soup

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This vibrant roasted purple potato soup is comforting and flavorful. Made with purple sweet potatoes, cauliflower, & carrots, but any color will work.

Roasted Purple Potato & Cauliflower Soup | Vegan and Paleo Friendly
I’m that person who loves eating soup anytime of the year, but especially in the colder months when I spend most of my time wrapped up in a blanket (and in front of a space heater 😁). This purple potato & cauliflower soup is not only beautiful to look at, it’s chock-full of vibrant veggies and free of gluten, grains, & dairy. It’s vegan and paleo friendly too!

Roasted Purple Potato & Cauliflower Soup | Vegan and Paleo Friendly
I knew I wanted to make soup when I saw these gorgeous veggies on my recent trip to the grocery store. I was hoping their color would keep after roasting and boiling, and boy was I happy when they blended into the loveliest shade of purple.

Roasted Purple Potato & Cauliflower Soup | Vegan and Paleo Friendly
Roasted Purple Potato & Cauliflower Soup | Vegan and Paleo Friendly
Roasted Purple Potato & Cauliflower Soup | Vegan and Paleo Friendly
It’s so simple to throw together too, with roasting being the most difficult part of the simple process. However, if you’re pressed for time you can simply forgo roasting and just boil them a little longer. Serve as an appetizer or with some crusty bread or a grilled sandwich for a hearty meal. Feel free to use regular sweet potatoes/cauliflower/carrots if you can’t find the purple variety (it will taste the same).

I hope you give it a try! Don’t forget to tag me in your picture if you post on social media. Enjoy, friends!

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Roasted Purple Potato & Cauliflower Soup

  • Author: Joscelyn Abreu
  • Total Time: 45 mins
  • Yield: 4-5 bowls 1x
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Description

This vibrant soup is comforting and flavorful. Made with purple sweet potatoes, cauliflower, & carrots, but any color will do if you cannot find purple veggies. Free of gluten, grains, & dairy. Vegan and paleo friendly.

Ingredients

Scale
  • avocado or coconut oil for drizzling in the pan
  • 4–5 cups medium sized cauliflower florets (any color)
  • 2 heaping cups peeled and chopped sweet potatoes (purple or orange)
  • 1 medium onion, peeled and chopped
  • 1/3 cup sliced fennel bulb
  • 4–6 garlic cloves, peeled and roughly chopped
  • 2 large carrots, peeled and chopped (purple or orange)
  • salt and pepper, to taste
  • 48 oz. low sodium chicken or vegetable broth, more may be needed

Instructions

  1. Preheat oven to 400F. Place cauliflower florets and sweet potatoes on a large baking sheet. Drizzle with oil and a sprinkle of salt and pepper. Toss to coat.
  2. Place on the bottom rack of the oven for 30 minutes, flipping veggies midway through baking, until veggies have began to caramelize and are slightly tender.
  3. To make the soup base, drizzle a little oil into a large dutch oven/pot and place on the stove over medium-high heat. Add onion and sauté for 1-2 minutes. Stir in fennel, garlic, and carrots. Continue to cook vegetables until fragrant and slightly wilted.
  4. Add roasted cauliflower and sweet potatoes to the pot. Pour in enough broth to generously cover all the veggies, about 6-8 cups. Bring soup to a boil, cover and reduce heat to medium-low. Let simmer until large vegetables are tender and can easily be pierced with a fork, about 10-15 minutes. Season broth with salt and pepper, to taste.
  5. Use an immersion blender or transfer soup to a high-powered blender (may need to do a few batches) and blend until creamy. Add additional broth to thin or seasoning, if needed.
  6. Serve soup warm. Optional: top with homemade croutons (bread cubes pan-fried with a little butter), quality olive oil, yogurt, coconut cream, or sprigs of fennel.
  • Cook Time: 45 mins
  • Category: Main, Gluten-Free, Vegan

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Reader Interactions

Comments

    • Joscelyn | Wife Mama Foodie says

      Hi Sari, the color really depends on how vibrant your veggies are. The more deep purple the potatoes/veggies, the brighter the soup will be. I like to use all red/purple veggies (to include the onions, carrots, and cauliflower) to get the most colorful soup. If you use white cauliflower, it will still be tasty, but will dilute the color some. Either way, I hope you enjoy it!

      Reply

  3. Miriam says

    I was very excited to see the recipe for roasted purple potato and cauliflower soup. he bright purple colour was very appealing. when the new harvest vegetables came out I started scouting around for purple sweet potatoes, purple cauliflower, purple carrots, even purple onions. Lots of leg work and more expensive than standard sweet potatoes, carrots and cauliflower. I followed the receipe to a T, something I don’t usually do, as I take poetic license. The colour before blending was murky, but I hoped it would improved once I blended. Yes, the soup became purplish, but a dull brown purple, nothing like the appealing colour on your website. It tastes nice, nothing spectacular. Really, why trick people into thinking they will produce a colour that really can not be acheived without food colouring, which is probably what you used to get that bright purple colour.

    Reply

    • Joscelyn | Wife Mama Foodie says

      Hi Miriam, I’m sorry the soup didn’t turn out as purple as you were hoping, but please don’t accuse me of tricking people into making my recipes by using food coloring. It would defeat the purpose of trying to make recipes healthier, so I don’t ever use food coloring in my recipes. The color difference is probably just due to the fact that some potatoes are more vibrant than others, as are some heads of cauliflower, carrots, etc., which determines the color of the finished product. Using a dark colored broth can also cause the soup to be a more murky color as well. I’ve had people tag me in photos of their soups, which were all different colors, from dark purple to more of a dull lavender due to the light colored veggies they used. You can also google purple potato soup and get a variety of soup photos with a very similar color to this one. I try my best to display accurate results, because I actually like to avoid angry feedback, but unfortunately there is no way to please everyone all of the time. Again, I’m sorry you weren’t happy with the results, but I appreciate you taking the time to leave an honest review.

      Reply

  4. LA says

    I LVE All things PURPLE! So when I found this recipe I haaaad to make it!

    I blended 3/4 and left 1/4 chunky for texture. Delish! Thanks for the recipe!

    Reply

  5. Kristin says

    Are you using Stokes purple sweet potatoes or Okinawan purple sweet potatoes? They are not interchangeable since their sweetness is so different.

    Reply

  6. Jane Newton says

    I tried to make this soup tonight, and I had a little trouble. I couldn’t find purple cauliflower, so I just used regular white. I also could not get purple sweet potatoes, so I just used orange. I also had to use regular carrots.I decided to add purple potatoes to get that nice purple color. Unfortunately, it didn’t work out. The orange and purple combo resulted in a brown slurry that was not very appealing. I decided not to blend all of the veggies to hopefully disguise the brown color of the soup. It was tasty, but my family dubbed it s#*t stew because of the color. Please don’t make the same mistake I dd! If you make this. Use either purple veggies or orange veggies, but not both.

    Reply

  8. Lynn | The Road to Honey says

    I am so like you. ..when the temperatures take a nose dive I can’t get enough soup. I just adore how warm it makes my tummy feel and it is just so satisfying.

    And this soup. . .boy, oh boy, is it pretty. That color is unbelievable and frankly I can’t help but smile every single time I see it. Now to go on the hunt for that gorgeous cauliflower.

    Reply

  12. Kristin Cook says

    I have no idea if I would like this or not (I’m just now starting to enjoy cauliflower), but GOSH is it gorgeous! That is such a beautiful, bold shade of purple. I am in love with your photos of it!

    Reply

  24. Minna Lee says

    Gosh the purple color really makes it something else and look so fancy! The color did not fade at all while cooking. Love this, Joscelyn. Nothing like soup to warm up this season!

    Reply

    • Joscelyn | Wife Mama Foodie says

      Thanks, Minna! I know, I was hoping the color wouldn’t fade like it tends to do after cooking and was pleasantly surprised when it actually deepened to a beautiful shade of purple! Soup is always a quick and comforting meal on a chilly day! Hope you’re having a wonderful Christmas week, my friend!

      Reply

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