Roasted Cauliflower and Potato Curry Soup is one of those dishes that checks all the right boxes—flavorful, comforting, and totally doable even on a weeknight. Packed with roasted cauliflower, cozy spices, and tender potatoes in a velvety coconut broth, this recipe is the food equivalent of a weighted blanket.
Whether you’re managing a busy household or juggling Zoom calls and carpool lines, this soup brings a moment of peace (and some major flavor) to your day. And the best part? It’s naturally vegan, gluten-free, and secretly satisfying. That’s right—Roasted Cauliflower and Potato Curry Soup isn’t just a mouthful to say, it’s a whole vibe. Need a meatless dinner idea that doesn’t feel like a sad salad? You just found it.
Table of Contents
What is Roasted Cauliflower and Potato Curry Soup?
Roasted Cauliflower and Potato Curry Soup is a hearty, flavorful soup that brings Indian-inspired curry spices together with roasted cauliflower and a mix of russet and sweet potatoes. The cauliflower is roasted until golden and slightly crispy, adding a smoky, nutty depth. The base? A rich broth made with tomato sauce, coconut milk, ginger, garlic, and a blend of spices like cumin, coriander, turmeric, and cinnamon.
What makes this soup different is how it balances creamy and chunky textures—without needing any cream. It’s a one-pot wonder that’s somehow light but totally filling. No need for fancy ingredients or a culinary degree—if you’ve got a pot, an oven, and about 90 minutes, you’re all set.
Reasons to Try Roasted Cauliflower and Potato Curry Soup
First off, if your veggie drawer is on the struggle bus, this soup will rescue it. Roasted Cauliflower and Potato Curry Soup is a go-to for using up that head of cauliflower you meant to roast two weeks ago. It’s plant-based, but you won’t even miss the meat.
This soup is packed with anti-inflammatory spices and fiber-rich veggies, which is great if you’re on a health kick or just trying to feel less “blah.” Plus, it’s meal-prep friendly—make a big batch and enjoy easy lunches all week. Got picky eaters? The warm spices and creamy coconut milk make this surprisingly kid-friendly. It’s also a great “reset” meal after a weekend of nachos and wings.
Ingredients Needed to Make Roasted Cauliflower and Potato Curry Soup
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1½ tsp ground cinnamon
- 1½ tsp ground turmeric
- 1¼ tsp salt
- ¾ tsp ground pepper
- ⅛ tsp cayenne pepper
- 1 small head cauliflower, cut into small florets (about 6 cups)
- 2 tbsp extra-virgin olive oil, divided
- 1 large onion, chopped
- 1 cup diced carrot
- 3 large cloves garlic, minced
- 1½ tsp grated fresh ginger
- 1 fresh red chile pepper (like serrano or jalapeño), minced, plus extra for garnish
- 1 (14 oz) can no-salt-added tomato sauce
- 4 cups low-sodium vegetable broth
- 3 cups diced peeled russet potatoes
- 3 cups diced peeled sweet potatoes
- 2 tsp lime zest
- 2 tbsp lime juice
- 1 (14 oz) can coconut milk
- ¼ cup chopped fresh cilantro, for garnish
Instructions to Make Roasted Cauliflower and Potato Curry Soup
Making this Roasted Cauliflower and Potato Curry Soup is easier than it sounds. Here’s a step-by-step breakdown to guide you through each part of the process, with tips and helpful links woven in to make this as smooth (and delicious) as possible.
Step 1: Preheat and Prep the Cauliflower
First things first—preheat your oven to 450°F. This high heat is what gives your cauliflower those golden, crispy edges we all love. While the oven is heating up, break your cauliflower into small, bite-sized florets. Not sure how to break down a head of cauliflower quickly? You might enjoy our Creamy Cauliflower Soup recipe which also shares smart tips on prepping this versatile veggie.
Step 2: Spice It Up and Roast
In a small bowl, mix up your flavor squad: coriander, cumin, cinnamon, turmeric, salt, pepper, and cayenne. This blend will set the tone for your curry-inspired broth. Toss the cauliflower florets with 1 tablespoon of olive oil, then sprinkle with half of the spice mix. Give it all a good stir to coat evenly.
Spread the seasoned florets out on a rimmed baking sheet in a single layer (crowded pans = soggy veg), then roast for 15–20 minutes. You’ll know it’s done when the edges are browned and your kitchen smells like heaven.
Step 3: Sauté the Base Veggies
While the cauliflower’s roasting, grab a large pot and heat the remaining tablespoon of olive oil over medium-high heat. Add chopped onion and diced carrot and sauté for 3–4 minutes until they start to caramelize just a bit. Then lower the heat to medium and keep cooking another 3–4 minutes until the onion is nice and soft. This step builds the rich base for your soup’s flavor.
Step 4: Add Aromatics and Spices
Time to add the good stuff—garlic, fresh ginger, and minced chile pepper. Stir them into the pot with the veggies and toss in the remaining half of your spice mixture. Stir continuously for about a minute. You’re basically “waking up” the spices here to release their full aroma. It should smell warm, spicy, and kind of amazing right about now.
Not sure how spicy you want it? Start with half the chile and adjust later. Or check out our Low-Carb Mexican Soup for ideas on balancing heat and flavor.
Step 5: Simmer the Soup Base
Pour in your tomato sauce, making sure to scrape up any little brown bits stuck to the bottom of the pot (those bits = flavor gold). Simmer for 1 minute, then add your vegetable broth, diced russet and sweet potatoes, lime zest, and lime juice.
Cover the pot and bring everything to a boil over high heat. Once boiling, reduce to a gentle simmer. Partially cover the pot and let it cook for 35–40 minutes. You’re looking for fork-tender potatoes that practically melt when bitten.
Step 6: Add Coconut Milk and Roasted Cauliflower
Once your potatoes are soft and luscious, stir in the can of coconut milk. This is what gives the soup that rich, velvety finish. Then, toss in the roasted cauliflower you set aside earlier. Let everything simmer together for another few minutes until it’s all warmed through.
Want more creamy coconut goodness? Our Easy Creamy Coconut Milk Chicken is a must-try weeknight dinner.
Step 7: Garnish and Serve
Right before serving, sprinkle chopped fresh cilantro over the top for a burst of brightness. If you like heat, toss a few extra slices of chile on top too. Serve it hot with crusty bread, fluffy naan, or on its own for a deeply satisfying bowl of comfort.
And hey, if you’ve got leftovers, don’t forget to check out our storage and reheating tips below!
What to Serve with Roasted Cauliflower and Potato Curry Soup
Honestly, this soup’s a meal in itself—but if you want to level things up, try serving it with warm naan bread or crusty sourdough to soak up every last drop. A crisp green salad with a citrus vinaigrette would balance the richness nicely, and if you’re feeling fancy, toss in some grilled tofu or chickpeas on the side. For those extra chilly nights, pair it with a side of Homemade Chicken Pot Pie Soup for a full-on soup-er dinner party.
Key Tips for Making Roasted Cauliflower and Potato Curry Soup
First: don’t skip the roasting step. That’s where the cauliflower magic happens. Use full-fat coconut milk for creaminess—light just doesn’t hit the same. Keep your veggie chunks the same size so they cook evenly. Want a thicker soup? Use a potato masher to smash it up a bit before serving. Like it spicy? Add another chile or a dash of chili garlic sauce. Want it mellow? Skip the cayenne. And seriously—make extra. This soup tastes even better the next day. Need something meatier for another meal? Our Perfect Slow Cooker Pot Roast has your back.
Storage and Reheating Tips for Roasted Cauliflower and Potato Curry Soup
This soup stores like a champ. Let it cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 5 days or freeze for up to 3 months. To reheat, warm it gently on the stovetop over medium heat or microwave in 1-minute bursts, stirring in between. If it thickens in the fridge (which it probably will), just add a splash of broth or water when reheating. And yes, it’s totally freezable—just skip garnishing with fresh herbs until you’re ready to serve.
FAQs
Can I make it in advance? Absolutely. It gets even more flavorful the next day.
Is it freezer-friendly? Yep! Just leave out the cilantro garnish until serving.
Can I use frozen cauliflower? Yes, but roast it from frozen for best texture.
What can I substitute for coconut milk? Try cashew cream or a dairy-free heavy cream substitute.
Is it spicy? Mild to medium, but easily adjusted to taste.
Final Thoughts
Roasted Cauliflower and Potato Curry Soup brings cozy comfort, bold flavor, and healthy ingredients all together in one pot. It’s the kind of recipe that feels special enough for a dinner party but is simple enough for a Tuesday night. Plus, it’s vegan, gluten-free, and loaded with wholesome goodness—what’s not to love? Whether you’re diving into Meatless Monday or just want something soul-warming, this one’s a keeper.
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PrintRoasted Cauliflower and Potato Curry Soup Recipe You’ll Crave
A creamy and flavorful curry soup featuring roasted cauliflower and potatoes. Roasting the cauliflower first adds depth while coconut milk creates a rich, silky broth. Healthy, vegan, and packed with spices.
- Prep Time: 50 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop & Oven
- Cuisine: Indian-Inspired
Ingredients
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ground turmeric
- 1¼ teaspoons salt
- ¾ teaspoon ground pepper
- ⅛ teaspoon cayenne pepper
- 1 small head cauliflower, cut into small florets (about 6 cups)
- 2 tablespoons extra-virgin olive oil, divided
- 1 large onion, chopped
- 1 cup diced carrot
- 3 large cloves garlic, minced
- 1½ teaspoons grated fresh ginger
- 1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish
- 1 (14 ounce) can no-salt-added tomato sauce
- 4 cups low-sodium vegetable broth
- 3 cups diced peeled russet potatoes (1/2-inch)
- 3 cups diced peeled sweet potatoes (1/2-inch)
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1 (14 ounce) can coconut milk
- ¼ cup chopped fresh cilantro for garnish
Instructions
1. Preheat oven to 450°F (230°C).
2. Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl.
3. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet.
4. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.
5. Heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes.
6. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes.
7. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.
8. Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute.
9. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat.
10. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.
11. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through.
12. Serve garnished with cilantro and additional chiles, if desired.
Notes
For extra creaminess, use full-fat coconut milk.
Adjust cayenne pepper to control spiciness level.
Serve with a dollop of sour cream or yogurt for added richness (non-vegan option).
This soup freezes well for up to 3 months.
Pairs wonderfully with naan bread or crusty artisan bread.
