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Dinner recipe · from the recipe book

Roasted Red Pepper Cauliflower Coconut Soup

A silky, gently smoky coconut soup of roasted cauliflower, red pepper and sweet potato, brightened with lime and topped with crunchy spiced chickpeas.

Roasted Red Pepper Cauliflower Coconut Soup

Ingredients

  • 4⅔ cups florets500 gCauliflowercut into florets
  • 2 medium240 gRed bell pepperseeded and cut into strips
  • 2 medium260 gSweet potatoespeeled and cut into 1-inch cubes
  • 1 medium110 gYellow onioncut into wedges
  • 4 cloves12 gGarlicpeeled
  • 2 tbsp27 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 2¾ cups600 gVegetable broth
  • 2 tbsp30 gLime juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. On the first pan, toss the cauliflower, bell pepper, sweet potato, onion and garlic with two-thirds of the olive oil, half the paprika and half the cumin.
  3. On the second pan, toss the chickpeas with the remaining third of the olive oil, the remaining half of the paprika and the remaining half of the cumin.
  4. Roast both pans for 30 to 35 minutes, stirring once, until the vegetables are tender and browned at the edges and the chickpeas are crisp.
  5. Transfer the roasted vegetables to a large pot; set the chickpeas aside for topping.
  6. Add the vegetable broth and coconut milk to the pot and simmer for 10 minutes.
  7. Blend the soup until very smooth with an immersion blender, or in batches in a blender with the lid vented.
  8. Stir in the lime juice, salt and black pepper.
  9. Ladle into bowls and top with the roasted chickpeas and cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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