Roasted 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.