Roasted Cauliflower & Potato Curry Soup

Roasted Cauliflower & Potato Curry Soup

28 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 28

August 18, 2019
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By: Katie Dzikowski
Amazing! I now make this cauliflower as a stand alone side dish. The soup is great too, I omitted the regular potatoes.
August 14, 2019
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By: Kassandra
This dish is absolutely delicious. It's flavored perfectly. I loved it. Mine came out nice and thick, not so much like a soup and I prefer it that way. I may have added more tomato sauce than the recipe calls for .. or less vegetable broth .. I don't know .. because I get creative when I cook. I chose to leave out the cayenne pepper because I am not a fan of it. I left out the lime zest because I felt like it. I paired this with brown rice since it came out thicker and it was a perfect, satisfying, healthy combination. Thank you Eating Well for this recipe.
June 18, 2019
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By: KimS
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.
February 10, 2019
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By: Ruth Neubert
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.
December 31, 2018
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By: Beth Henkel
Amazing! I've made it several times and find that I crave it in between. The spices make a perfect curry, so savory, so amazing. Wow. I didn't change a thing this time, no dairy, just a crusty roll to dip and wipe the bowl clean. Note all the chopping, it is a labor of love. If anyone has shortcuts, let me know!
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.
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