Roasted Cauliflower & Potato Curry Soup

Roasted Cauliflower & Potato Curry Soup

23 Reviews
From: EatingWell Magazine, Soup Cookbook

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)
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 1 (14 ounce) can coconut milk
  • Chopped fresh cilantro for garnish


  • 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
  • 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; 9,200 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: 3 fat, 2 vegetable, 1 starch

Reviews 23

December 02, 2018
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By: Lins
First time making it, didn't change a thing. My only complaint is that it is too good and I wanted to eat way more than I should have! First fully intentional, vegan meal and I loved it!!! On the list for a regular meal I have to say!!
November 04, 2018
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By: Danielle
Curry is a combination of spices ... And the spices in the recipe are exactly that :-) Wonderful recipe !
October 29, 2018
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By: barbara
It says Curry soup but there is no Curry in the recipe. I did make it, but without oil and salt since I am SOS free. It still was very delicious.
February 28, 2018
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By: Ann
Superb! Loved it! With all the spices and veggies, being Vegan doesn't have to be boring! Thank you for this superb delicious recipe.
February 17, 2018
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By: Louisa Pickering
LOVED THIS. Going vegan and wanted to try something with big flavors! This is amazing! I didn't have potatoes so I added a bunch of mushrooms and doubled the cauliflower!!! sooooo good Thank you
February 02, 2018
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By: Alexis
I absolutely loved this soup. The flavor profile blew me away! I have been vegan for several years and hearty food can be difficult to come by. This soup was very filling, and great for a winter dinner. I used a jalapeno for my soup, and served it with halved pitas baked for about 10 minutes in the oven with Earth Balance , salt, and fresh garlic. This will be a new staple for me!
January 04, 2018
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By: Noncookj
I’ve been trying to go vegan for awhile now. I’ve been a vegetarian for three years and this recipe might make this journey even easier. Love love love this!
December 05, 2017
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By: greening83
I love that the cauliflower was roasted, since overcooking can cause the sulfuric smell. The only change I made was omitting the red chile pepper and felt like it still had enough heat!
November 26, 2017
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By: Varenka Rodriguez
Delicious soup!!! I did do a few changes: I omitted the russet potatoes I added 1 medium leek halved and sliced ( incorporate it with the onion) and only 3/4 of 1 onion. I used the better than bouillon low sodium vegetable broth
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