Roasted Cauliflower & Potato Curry Soup

Roasted Cauliflower & Potato Curry Soup

33 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 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 33

November 17, 2019
profile image
By: kseaver17
This is delicious!! I eliminated the chile as it was already plenty spicy. I’m a vegetarian who is transitioning into veganism, and this is a great start!
October 09, 2019
profile image
By: clyde6296
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!
October 01, 2019
profile image
By: Kbitz
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.
September 30, 2019
profile image
By: MaryK..
Great recipe.. I subbed Butternut Squash for the sweet potato but otherwise made as printed. Everyone loved it and the lime really made it delicious so don't forget that step. My 7 year old Granddaughter loves spice and this hit all the buttons for her..
September 23, 2019
profile image
By: stefran
Excellent. A wonderful combination of flavors.
August 18, 2019
profile image
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
profile image
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
profile image
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
profile image
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.
More Reviews