Roasted Cauliflower & Potato Curry Soup

Roasted Cauliflower & Potato Curry Soup

16 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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  • 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

Preparation

  • 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 16

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
November 05, 2017
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By: Lily Newth
Amazing flavour! I also added bok choy & peppers, plus chicken chunks because my family all love meat! Definitely will make this again!
September 12, 2017
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By: Sarah
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.
August 09, 2017
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By: JANE75
Very flavourful. Wanted it to be more of a thick stew so reduced the broth a bit but added a tsp of vegetable bullion. Added fresh spinach and chick peas at the end. Served over rice. Everyone loved it. Will make again.
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!
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