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Thanksgiving Soup: Purple Sweet Potato Soup

Add antioxidant rich Purple Sweet Potato Soup to your Thanksgiving table and bring the nutritious power and colors of the rainbow to your family’s diet.

 Purple Sweet Potato Soup with Cauliflower by FamilySpice.com

I like colors. Although my favorite colored clothing is my super soft Heather Grey tshirt, I like to be surrounded with happy colors. Before my daughter was born, the house was filled with my boys’ reds, blues and greens. From their clothing to their toys, we had red, blue, green cars, trains and action figures. When I found out I was pregnant with a girl, I went nuts. I was obsessed when I decorated her room. With no Pinterest to guide me, shades of pink entered our lives.

My husband was the first to notice that our daughter brought color to the house. Purples, pinks and pastels were now everywhere, mixing in nicely with the boys primary palette. I bought my first of many to come pink shirts when my daughter was baby. I suddenly realized that my own closet went from the typical black, grey and browns to pops of bright purples, pinks and yellows. Our house was filled with rainbow colors.

Blogging brought me to learn more about nutrition. I soon realized that to eat healthy, we also had to eat the rainbow. When I develop recipes, I think of both flavors and colors. And with the colorful produce nature provides, it is so easy to do.

Purple sweet potatoes, orange cauliflower, neon green fruit – it’s all there and it’s all natural.

 Purple Sweet Potato Soup with Cauliflower by FamilySpice.com

While I was making this Purple Sweet Potato Soup, my daughter came by to watch. She confessed that the smell of the soup brought her to me.

“Ooooh! Pretty color!”

“It’s sweet potato soup!” I explained.

“Eeeew!” was her reply. “But it IS pretty.”

“Do you want to try it?” I nudged.

My princess pondered. Her instinct was to say no, but the color intrigued her.

“Not bad,” was her reply after taking a taste.

And then she skipped away, laughing and singing to herself.

 Purple Sweet Potato Soup with Cauliflower by FamilySpice.com

I cooked the sweet potatoes with purple cauliflower, to balance the sweetness of the soup. It made the soup creamy without using any dairy. I spiked it with lemon juice, which reacts to the soup with magenta streaks.

I went to my garden to get some fresh thyme and found the purple thyme blossoms. I snagged the blossoms along with my purple Thai basil blossoms and garnished my pretty purple soup. All it needed was a drizzle of lemon infused olive oil. Well, I did coauthor a book about olive oil.

Infused olive oils are a fabulous way to add flavor to any meal. But more on that in another post.

Bring some antioxidant rich purple to your already colorful Thanksgiving table. You’ll thank me for it. You’ll see!

And PLEASE, during this time of thankfulness and appreciation for what we have, read Sophia’s story and consider becoming a bone marrow donor.

Purple Sweet Potato and Cauliflower Soup


Laura Bashar

The sweetness of the potato are balanced with the neutral flavor of the purple cauliflower, giving you a creamy, dairy free sweet potato soup. Recipe by Laura Bashar of Family Spice


  • 1 lb purple sweet potatoes
  • 1/2 lb purple cauliflower, florets
  • 2 cup water
  • 1/2 tsp salt
  • 1/8 tsp black pepper, ground
  • 1/4 tsp nutmeg, ground
  • 1/4 tsp cloves, ground
  • 1 cup vegetable stock
  • 1/4 cup lemon juice
  • 2 TBS thyme, fresh, leaves and blossoms (1 tsp for each cup of soup)
  • 3 tsp extra virgin olive oil, (½ tsp for each cup of soup)


  1. Peel and chop into 1-inch chunks:
    • 1 lb purple sweet potatoes
  2. Place sweet potato chunks in a small pot with:
    • 1/2 lb purple cauliflower , florets
    • 2 cup water
    • 1/2 tsp salt
  3. Over high heat bring vegetables to boil. Reduce heat to medium and continue cooking until vegetables are fork tender.
    • 1/8 tsp black pepper, ground
  4. Using a hand blender or potato masher, mash vegetables until smooth. You can also bring the mixture to room temperature, blend in a blender and then return mixture to the pot.
  5. Season with:
    • 1/4 tsp nutmeg, ground
    • 1/4 tsp cloves, ground
  6. Over low heat stir in:
    • 1 cup vegetable stock
    • 1/4 cup lemon juice
  7. Cook for 5 more minutes. If soup is still thick, add water as needed to desired consistency.
  8. When ready to serve, garnish with:
    • 2 TBS thyme, fresh , leaves and blossoms (1 tsp for each cup of soup)
    • 3 tsp extra virgin olive oil , (½ tsp for each cup of soup)


Serving Suggestions: Purple sweet potatoes are very high in antioxidants and has a low glycemic index. They tend to be a little drier than their orange sweet potato cousins.

Cooking Tips: You can find purple sweet potatoes and purple cauliflower in the produce aisle. Check Frieda's Produce for more information.

Prep Time:

Yield: Serves 6

Cook Time:

Disclosure: Frieda’s Produce sent me the purple cauliflower and the Stokes Purple® Sweet Potato to enjoy. I was not paid in any other way for this post. If I didn’t like it, I wouldn’t blog about it!

Rating: 5