Warm Up with Roasted Cauliflower & Potato Curry Soup: A Cozy, Comforting Bowl of Goodness
As the seasons shift and we find ourselves craving something a little heartier, this Roasted Cauliflower & Potato Curry Soup is the perfect answer. It’s a vibrant, deeply flavorful dish that brings together the earthy richness of roasted cauliflower with the comforting warmth of potatoes and aromatic spices. Plus, it’s plant-based, nourishing, and surprisingly simple to make!
What sets this soup apart is the roasting step. Instead of simply boiling the cauliflower, roasting it first at high heat caramelizes the edges, deepening the flavor and giving the florets a beautiful golden hue. This extra layer of depth turns an everyday soup into something truly special.
Ingredients:
2 teaspoons ground coriander
2 teaspoons ground cumin
1½ teaspoons ground cinnamon
1 ½ 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
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
¼ cup chopped fresh cilantro for garnish
The magic continues with a blend of spices — ground coriander, cumin, cinnamon, turmeric, black pepper, and a hint of cayenne — creating a fragrant, warming base that feels like a hug in a bowl. Ginger and garlic add brightness and a little kick, while the addition of creamy coconut milk and a touch of tomato sauce creates a silky, luscious broth. Fresh lime zest and juice give the soup a pop of citrusy freshness, balancing the richness perfectly.
Nourishment in Every Spoonful
This isn’t just comfort food — it’s also deeply nourishing. Cauliflower is packed with fiber, antioxidants, and vitamins C and K. Potatoes and sweet potatoes add heartiness and natural sweetness, along with potassium and beta-carotene. Carrots lend their vibrant color and a subtle sweetness, while coconut milk provides healthy fats that support energy and brain function.
The result? A wholesome, feel-good meal that will leave you satisfied but not heavy.
Easy to Prepare, Perfect for Sharing
Whether you’re making this for a cozy weeknight dinner or serving it at a gathering with friends, this soup is a guaranteed crowd-pleaser. It’s easy to prepare and makes plenty to share. Don't forget to finish it with a generous sprinkle of fresh cilantro and a few slices of red chile or jalapeño for a little extra heat and color!
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.
Serving Suggestions:
Enjoy it with warm naan bread or a side of steamed rice.
Top it with a dollop of coconut yogurt or dairy-free sour cream for extra creaminess.
For a heartier meal, add some cooked chickpeas or lentils to the soup!
As always, recipes like this remind us that healthy, nourishing food can also be deeply satisfying and delicious. Give this Roasted Cauliflower & Potato Curry Soup a try and let it warm you from the inside out.
