Name: Roasted Cauliflower & Potato Curry Soup
Prep time: 50 min
Total time: 90 min
Ingredients: 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1.5 teaspoons ground cinnamon; 1.5 teaspoons ground turmeric; 1.25 teaspoons salt; 0.75 teaspoon ground pepper; 0.125 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; 1.5 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 (1/2-inch); 3 cups diced peeled sweet potatoes (1/2-inch); 2 teaspoons lime zest; 2 tablespoons lime juice; 1 (14 ounce) can coconut milk; Chopped fresh cilantro for garnish

Roasted Cauliflower & Potato Curry Soup

4.8

(63)

54 Reviews

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.

By Danielle Centoni

Updated on November 29, 2022

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Prep Time:

50 mins

Additional Time:

40 mins

Total Time:

1 hr 30 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Immunity High Fiber Low Added Sugars Low-Calorie Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

2 teaspoons ground coriander
2 teaspoons ground cumin
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground turmeric
1 ¼ 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
1 ½ 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 (1/2-inch)
3 cups diced peeled sweet potatoes (1/2-inch)
2 teaspoons lime zest
2 tablespoons lime juice
1 (14 ounce) can coconut milk
Chopped fresh cilantro for garnish

Directions

Preheat oven to 450 degrees F.
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.
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.
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.
Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.

Karla Conrad

To make ahead

Refrigerate for up to 5 days.

Nutrition Facts (per serving)

272	Calories
15g	Fat
33g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 1/2 cups
Calories 272
% Daily Value *
Total Carbohydrate 33g	12%
Dietary Fiber 7g	26%
Total Sugars 8g
Protein 5g	11%
Total Fat 15g	19%
Saturated Fat 10g	51%
Vitamin A 9200IU	184%
Vitamin C 52mg	58%
Folate 74mcg	18%
Sodium 509mg	22%
Calcium 86mg	7%
Iron 4mg	20%
Magnesium 69mg	17%
Potassium 911mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.