Cauliflower, Sweet potato and carrot soup

2T olive oil

1 medium red onion, chopped

2 garlic, cloves, whole

3 small/medium sweet potatoes, diced

4 medium carrots, chopped

1 medium cauliflower, chopped

5 cups water

4 shiitake mushrooms

1 tablespoon fresh dill, chopped

1 lemon, squeezed

1tsp dried mustard

1 tsp cumin seeds, whole

2 cups cashew milk

Salt and pepper to taste


In a soup pot add oil and heat on medium until hot.  Add the onion, garlic and cook until translucent.  Add sweet potatoes and cook for 10 minutes.

Then add your carrots and cook for 5 minutes.

Add the Cauliflower,lemon, dill, dried mustard, shiitakes, cumin seeds , stirring frequently and cook for 5 more minutes.

Add 5 cups of water and bring to a boil.  Cook until potatoes, carrots and cauliflower are tender.

Place the ingredients into a high powered blender with 2 cups cashew milk and blend.

Add salt and pepper to taste.  (my kids won’t eat it if there is pepper – so I don’t add to pot but finish my personal bowl with white pepper and hot sauce.  YUM)


Tip of the day:  Put the carrot tops and tips (not greens) in a bowl on the side, along with extra dill, An extra shiitake or two, the onion tops and skins and garlic skins and an extra garlic.  Put it in a second part and boil for 1 hour.   You will have broth for your next soup.  I freeze in two cup containers.




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Sanctuary Bistro is a neighborhood plant-based bistro that is healthy for the planet, the environment and all living beings. We create a sanctuary - a beautiful space to find peace while enjoying local organic healthy vegan food with a farm to table philosophy. Our Bistro is a warm, natural, organic location to enjoy with loved ones, family, and friends.  


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