Roasted Cauliflower & Potato Curry Soup

Did this recipe exactly as instructed and it was AMAZING. Even my husband who’s a vegan cynic gave it 2 thumbs up. Definitely being added to the favs. And for those wondering why a curry dish doesn’t have curry powder. Look at curry powder, you’ll find these seasonings in it. Most curry is best when you use the individual spices like this. This recipe is very well done, and it’s flexible if you want to add some heat for personal taste.

This is called a CURRY soup. Why isn't curry one of the ingredients?

Just a question. I’ve never bought or tasted coconut milk. Is it sweet? Is there a substitute? Thank you!

This recipe was so delicious! I'm following a low carb diet, so I changed the potatoes to jicama (just one) and changed the vegetable broth to chicken broth to increase the protein value (obviously its not vegan anymore). I also used light coconut milk. So good - will definitely make this again!

This soup is perfection on a chilly fall night! I made it as the recipe calls for with these few changes: I roasted the cauliflower for only 10 minutes so it would be a bit more firm - and I thought it was perfect, I used regular tomato sauce and vegetable broth, not the no salt added versions, and I added a can of well-rinsed chickpeas along with the cauliflower and coconut milk at the end. The consistency is more stew than soup - and it’s delicious. This will be in heavy rotation at my house in the cold months ahead!

Delicious but prep took more than described 30 minutes. Roasted butternut squash instead of using the sweet potatoes and went a little heavier on the ginger and slightly lighter on cayenne. I used a small/medium jalapeño. End result was very flavourful with a mild kick of heat. Might add a bit more jalapeños next time (and there will definitely be a next time).

one of my all time favorites, I make this for my family all the time. Sometimes I serve with Flatbread or over rice

This is a hit with everyone in my house including kids. It’s warm and spicy, the perfect fall meal. Freezes nicely. I freeze in individual servings so it’s easy to pull out as an after school or late night snack. Is also nice served over rice or other grain.

First time making this soup and I almost eat the whole pot. This is so awesome and easy to make. I will be putting this on my list of favorites. I followed recipe except for Cinnamon I used nutmeg and instead of chile I used chile powder. When I have cauliflower on the side I will use these spices and the roasted cauliflower was great as that.

Absolutely a favourite of mine! I’ve been vegan for years and always eager to try new recipes. This one is going in the vault! So amazing! The flavours pop so well, it’s nice and spicy and the leftovers freeze well! Highly recommend!

Really, really good! The roasted cauliflower is nutty, the spices are aromatic and evocative, the pepper (I used a red Fresno) supplies subtle heat, and the lime balances everything with brightness and a little tropical flair. My only changes were that I used regular Swanson vegetable stock, not low-sodium, and I stirred a little chopped cilantro in at the end. Garnished it with thinly sliced jalapeño for a little vegetal character, and threw in some mung bean sprouts because I had them! Makes a good quantity, so I'll be taking it to work for lunch. Thanks for a winner!

Skip all the individual spices and just use curry powder to save time!

The soup is great, but it would have been more practical, and useful, to provide a recipe for 4 instead of 8. Remembering to cut all the ingredients in half isn't a huge deal, more just a pain when preparing.

Wow! This is my new favorite recipe!! You don’t even have to be a vegan to love this! It is so full of flavor and aromatic! It is also just beautiful to look at! You feel so full, healthy and good afterwards. Clean eating! I paired this recipe with some brown rice & Quinoa mix and some chicken flavored with Ras-el-Hanout Spices. A real winner! I don’t understand the review complaining it doesn’t use curry. Weird thing to say. This recipe is perfect as-is. Don’t change a thing.

Amazing. FYI...While we can buy something called "Curry Powder" in the spice isle of our supermarkets, Curry is not a single spice. Curry has many, many flavor profiles around the world and is in fact a mixture of spices (kind of like Taco Seasoning). There is not "Curry" in this recipe because the combination of Corriander, Cumin, Cinnamon and Turmeric, which are commonly-found spices in many commercially produced Curry Powders, make up the Curry profile in this soup. I will make this soup again, though I will probably add an additional teaspoon of Corriander and Cumin and perhaps a Black Cardomon Pod. It'll be an adventure.

Love this soup! So full of flavor and texture. I make big batches and give to my family. They love it too!

I found this to taste extremely bland. I went back and added curry powder and shrimp. This is a curry soup that doesnt call for curry powder? Illogical.

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!

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!

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!

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.

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..

Excellent. A wonderful combination of flavors.

Amazing! I now make this cauliflower as a stand alone side dish. The soup is great too, I omitted the regular potatoes.

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.

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.

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.

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!

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!!

Curry is a combination of spices ... And the spices in the recipe are exactly that :-) Wonderful recipe !

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.

Superb! Loved it! With all the spices and veggies, being Vegan doesn't have to be boring! Thank you for this superb delicious recipe.

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

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!

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!

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!

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

Amazing flavour! I also added bok choy & peppers, plus chicken chunks because my family all love meat! Definitely will make this again!

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.

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.

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

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.

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.

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

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!

We loved the spices in this! I added baked tofu nuggets (prepackaged) cut into small pieces to add some protein.

My whole family loved this soup, including two kids under 5, and the recipe made enough for two meals. I used one hot pepper and it wasn't really spicy at all, so if you like things spicy, you could even add more or do the garnish like the recipe suggests. I think I might try adding chickpeas next time too.

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.

My husband and two of my sons loved this youngest son said it was only okay! I did choose light coconut milk and used 2 red peppers (spicy food is much favored in this house). The dollop of Greek Yogurt was perfect and very needed because of spice level. The cilantro was lovely for bit of bright freshness.

Made this for the first time this evening and I will be making it again. I loved the flavor with the of the mix of spices. I used lite coconut milk and only half a jalapeno to control heat. Yum!

I love Indian food, and the spices in this were delish!

One of the most surprisingly delicious soups I've ever eaten!