23 October 2021: Roasted Cauliflower & Potato Curry Soup

It’s soup weather!

When I make cauliflower soups, I never think of creamy soups with a milk base. Adding tomato to this soup base was genius – something I had previously not thought of trying. After tasting this recipe, I’ll definitely correct that omission.

With a tomato-based broth and the addition of coconut milk, this warming soup was reminiscent of a delicious Indian curry. It made at least 8 servings which meant we have enough to put aside in the freezer for another evening meal. I’ll admit to a couple of short cuts that did not seem to impact the quality – one being that I used frozen cauliflower florets (slightly thawed before roasting), and to cut back on sodium, I used water in place of a vegetable broth.

Roasted Cauliflower & Potato Curry Soup

Danielle Centoni, Eating Well Magazine


  • 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) [I used frozen
  • 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 [FRESH ginger, not the powder please]
  • 1 fresh red chile pepper, 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


  1. Preheat oven to 450 degrees F.
  2. Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl.
  3. 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.
  4. 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.
  5. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.
  6. Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute.
  7. 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.
  8. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through.
  9. Serve garnished with cilantro and chiles, if desired.

Fellow-Noomers, this is less than 300 calories per 1 1/2 cup serving (full nutrition on the original recipe site)


2 Comments Add yours

  1. This looks quite tasty. I like your blend of spices,

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