Potato Curry Soup with Roasted Cauliflower

Published by microspinemd on

Potato Curry Soup with Roasted Cauliflower

Potato Curry Soup with Roasted Cauliflower

A creamy, healthy soup, perfect for colder weather, integrates roasted cauliflower to add a depth flavor.


  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground turmeric
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon ground pepper
  • 1/8 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 1/2 teaspoons grated fresh ginger
  • 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° F degrees.
  2. In a bowl, mix coriander, cumin, cinnamon, turmeric, salt, pepper, and cayenne pepper. In a separate bowl, add cauliflower and 1 tablespoon of oil and toss until coated. Add 1 tablespoon of the spice mixture and toss until coated. Spread out on a baking sheet. Roast cauliflower for 15-20 minutes, until edges have browned.
  3. While cauliflower is roasting, heat 1 tablespoon of oil in a large pot over medium high heat. Cook the onion and carrot, stirring frequently, until they begin to brown, about 3-4 minutes. Reduce to medium heat and cook until onion is soft, about 3-4 minutes. Mix in garlic, ginger, chile pepper, and last of spice mixture. Cook 1 minute, stirring constantly.
  4. Mix in tomato sauce and simmer for 1 minute, scraping any browned bits stuck to pan. Mix in broth, both types of potatoes, lime zest, and lime juice. Cover the pot and bring to a boil over high heat. Reduce heat to a gentle simmer. Partially cover pot and continue to cook, stirring occasionally, for 35-40 minutes, until vegetables are tender.
  5. Mix in coconut milk and cauliflower. Simmer until heated throughout. Garnish with cilantro and remaining chile peppers.

All information provided on this website is for information purposes only. Please see a healthcare professional for medical advice. If you are seeking this information in an emergency situation, please call 911 and seek emergency help.

All materials copyright © 2023 VoxMD.com, All Rights Reserved.


Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to content