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.

Danielle Centoni
Source: EatingWell Magazine, Soup Cookbook

Gallery

Recipe Summary

active:
50 mins
total:
1 hr 30 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

    Advertisement
  • 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.

  • 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.

  • 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.

  • Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.

Tips

To make ahead: Refrigerate for up to 5 days.

Nutrition Facts

272 calories; protein 5.3g 11% DV; carbohydrates 33.4g 11% DV; exchange other carbs 2; dietary fiber 7.2g 29% DV; sugars 8.3g; fat 14.8g 23% DV; saturated fat 10.1g 50% DV; cholesterolmg; vitamin a iu 9200.1IU 184% DV; vitamin c 52.2mg 87% DV; folate 73.8mcg 19% DV; calcium 86.3mg 9% DV; iron 3.6mg 20% DV; magnesium 69.4mg 25% DV; potassium 910.5mg 26% DV; sodium 509.4mg 20% DV.

Reviews (34)

Read More Reviews
38 Ratings
  • 5 star values: 35
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/27/2016
One of the most surprisingly delicious soups I've ever eaten! Read More
Rating: 5 stars
02/10/2019
First time making and eating curry. Delicious! Will make again. Did not have coriander so added same amount of dried cilantro since Coriander is the seeds of a cilantro plant I believe. Will buy coriander for next time Did not change in any other way. Will recommend to others. Read More
Rating: 5 stars
02/28/2018
Superb! Loved it! With all the spices and veggies being Vegan doesn't have to be boring! Thank you for this superb delicious recipe. Read More
Advertisement
Rating: 5 stars
01/16/2017
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. Read More
Rating: 5 stars
03/23/2017
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. Read More
Rating: 5 stars
06/18/2019
Made this tonight. Added some frozen peas once I turned it off-gave it a nice crunch and sweetness. Does need a bit more salt but can be added once it s in your own bowl. Left out the cayenne (had a nice little kick without it) and it made it a bit more kid friendly. I loved it! Can t wait to see how it tastes tomorrow once all the flavors have time to sit together. Will be making this again. Read More
Advertisement
Rating: 5 stars
10/09/2019
Excellent. Even better the next day. Next time I will use less cinnamon and no sweet potatoes (I don’t like them) Also the second day I added chicken. This time I’m going to add shrimp. The cauliflower is the best part. The sauce is a great base for curry! Read More
Rating: 5 stars
09/12/2017
Loved this recipe! Made it exactly as written no tweaks. The spice level was great. This will definitely be going in my fall/winter dinner rotation. Read More
Rating: 5 stars
10/01/2019
No one in my family will eat sweet potatoes. However, two of them are diabetic so I decided to try it anyway. Everyone loved it - my pickiest eater had thirds. I eased up on the chili powder as most of the family doesn't like spicy food. Again, everyone enjoyed it and I'll be making it again. Read More