Roasted Cauliflower & Potato Curry Soup

Roasted Cauliflower & Potato Curry Soup

11 Reviews
From: EatingWell Magazine, January/February 2017

In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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 ( ½-inch)
  • 3 cups diced peeled sweet potatoes ( ½-inch)
  • 1 (14 ounce) can coconut milk
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice


  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. 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. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.
  3. Meanwhile, 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. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.
  4. Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.
  5. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.
  • To make ahead: Refrigerate for up to 5 days.

Nutrition information

  • Serving size: about 1½ cups each
  • Per serving: 272 calories; 15 g fat(10 g sat); 7 g fiber; 33 g carbohydrates; 5 g protein; 74 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 9,201 IU vitamin A; 52 mg vitamin C; 86 mg calcium; 4 mg iron; 509 mg sodium; 911 mg potassium
  • Nutrition Bonus: Vitamin A (184% daily value), Vitamin C (87% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 3 fat

Reviews 11

June 04, 2017
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By: Jeremy Snowden
This is an easy and wonderful recipe. The spices interspersed throughout the cauliflower made it hard to not eat them before putting in the batch. I don't have any suggestions on tweaking a perfect recipe. Thanks for sharing. J
March 23, 2017
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By: ellenl
I have made this twice so far - once directly from the magazine and another time using up food in the house (adding chicken my son brought home, using a bag of frozen cauliflower, instead of a fresh head, using a small butternut squash, instead of sweet potatoes). Still amazing. I skipped the hot pepper, but still flavorful. Gearing up to make it again.
January 30, 2017
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By: AbigailC
Absolutely the best curry I've ever had! I'm definitely making again.... it's so worth the time it takes! Sour cream and cilantro is a must IMO
January 27, 2017
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By: Abbi L
I absolutely loved this dish!! I have never had Indian food but if this is representative...I am a convert! My sister also loved it and I'll definitely be making for the rest of my family. It's rich, a little spicy (which I love) and so comforting! Thank you for this recipe!
January 17, 2017
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By: Beth
We loved the spices in this! I added baked tofu nuggets (prepackaged) cut into small pieces to add some protein.
January 17, 2017
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By: Penelope Wall
My whole family loved this soup, including two kids under 5, and the recipe made enough for two meals. I used one hot pepper and it wasn't really spicy at all, so if you like things spicy, you could even add more or do the garnish like the recipe suggests. I think I might try adding chickpeas next time too.
January 16, 2017
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By: Hilary Yamtich
This was so hearty and satisfying. I only used half the tomato sauce called for, which was fine. I didn't put the full amount of cauliflower which would have made it better.
January 11, 2017
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By: Rebecca
My husband and two of my sons loved this youngest son said it was only okay! I did choose light coconut milk and used 2 red peppers (spicy food is much favored in this house). The dollop of Greek Yogurt was perfect and very needed because of spice level. The cilantro was lovely for bit of bright freshness.
January 11, 2017
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By: Kay Weaver
Made this for the first time this evening and I will be making it again. I loved the flavor with the of the mix of spices. I used lite coconut milk and only half a jalapeno to control heat. Yum!