Introduction

There’s just something about a big, warm bowl of soup that makes everything feel a little bit better—especially when it’s this creamy, dreamy Cauliflower and Sweet Potato Soup made right in the Instant Pot. It’s cozy, it’s nourishing, and it packs a flavorful punch with warm spices like cumin, ginger, and coriander. Oh, and did I mention it’s totally dairy-free and vegan thanks to rich coconut milk? This one’s a total weeknight win—hands-off, wholesome, and done in about 30 minutes. Perfect for when you’re craving something comforting but don’t want to spend your whole night in the kitchen.

Detailed Ingredients 🥕🥔🥥🍲

Here’s everything you’ll need for this nourishing soup:

• 🍠 1½ pounds (about 4 cups) sweet potatoes, peeled & cubed
• 🍲 6 cups vegetable broth
• 🥦 4 cups cauliflower florets
• 🧅 1 cup chopped onion
• 🥕 ½ cup chopped carrot
• 🧄 2 garlic cloves, minced
• 🌿 2 teaspoons ground coriander
• 🌶 1 teaspoon ground cumin
• 🌱 ½ teaspoon ground ginger
• 🔥 ⅛ teaspoon ground cayenne pepper (optional, but adds a nice kick!)
• 🥥 1 cup canned unsweetened full-fat coconut milk
• 🌿 Fresh cilantro, chopped, for garnish

Direction

1. Add sweet potatoes, broth, cauliflower, onion, carrot, garlic, coriander, cumin, ginger, and cayenne to a 6-quart Instant Pot.
2. Secure the lid and set the valve to SEALING. Select Manual/Pressure Cook on HIGH for 6 minutes.
3. After cooking, allow natural pressure release for 15 minutes, then carefully turn the valve to VENTING to release remaining steam.
4. Open the lid. If you’d like, set aside a few chunks of veggies for garnish.
5. Use a handheld immersion blender to puree the soup until smooth and creamy.
6. Stir in the coconut milk, and give it a taste—add more salt or spice if needed.
7. Ladle into bowls, top with reserved veggies and a sprinkle of fresh cilantro, and serve warm.

My Story

I first made this soup on a chilly weeknight when I had a fridge full of “almost sad” produce and not a lot of energy to cook. I tossed everything in the Instant Pot, hoping for the best—and wow. The result was this silky, deeply flavored soup that felt like a hug in a bowl. The cauliflower gives it a creamy texture without needing cream, and the sweet potato brings natural sweetness that pairs perfectly with those warm, cozy spices. Now it’s a go-to whenever I need something healthy, filling, and super simple. Bonus: my picky eaters actually love it, especially with a slice of crusty bread on the side.

FAQ

Can I make this without an Instant Pot?
Yes! Just simmer all the ingredients on the stovetop for about 25–30 minutes, or until the veggies are fork-tender. Then blend and stir in the coconut milk.

Is this soup spicy?
It has a subtle heat from the cayenne, but you can skip it if you’re sensitive to spice—or add a little more if you like a kick!

Can I freeze this soup?
Absolutely! Let it cool completely, then store in airtight containers or freezer bags for up to 3 months.

What’s a good substitute for coconut milk?
If you’re not into coconut, try unsweetened almond milk or cashew cream. It’ll still be super creamy and delicious.

Can I use frozen cauliflower?
Yep! Frozen cauliflower works just as well—no need to thaw first.

Suggestion

1. Serve with crusty sourdough or garlic toast—perfect for dipping!
2. Top with roasted chickpeas for added crunch and protein.
3. Add a swirl of chili oil or sriracha if you like it spicy.
4. Sprinkle toasted pumpkin seeds on top for a fun crunch.
5. Pair with a side salad for a light but complete meal.

Conclusion

This Instant Pot Cauliflower and Sweet Potato Soup checks all the boxes: it’s easy, healthy, comforting, and full of flavor. Whether you’re making it on a meal-prep Sunday or throwing together a quick dinner on a busy weeknight, it delivers big taste with minimal effort. The spices warm you from the inside out, and the coconut milk adds that rich, creamy finish that feels totally indulgent—without any dairy! I love how customizable it is too—top it, spice it, pair it how you like. One bowl in, and you’ll see why this soup has earned a permanent spot in my recipe rotation.

Stay cozy,
Sarah Cooper – Gotubbe.com