Main Course, Soups, Stews and Chili

Roasted Cauliflower & Potato Curry Soup

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Roasted Cauliflower & Potato Curry Soup


  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp ground turmeric
  • 1 ¼ tsp salt
  • ¾ tsp ground pepper
  • tsp cayenne pepper
  • 1 small head cauliflower cut into small florets (about 6 cups)
  • 2 Tbsp extra-virgin olive oil divided
  • 1 large onion chopped
  • 1 cup diced carrots
  • 3 large cloves garlic minced
  • 1 ½ tsp grated fresh ginger
  • 1 fresh red chile pepper, such as serrano or jalapeno minced, plus more for garnish
  • 1 14-oz 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 tsp lime zest
  • 2 Tbsp lime juice
  • 1 14-oz can coconut milk
  • fresh cilantro chopped for garnish


  • Preheat oven to 450°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.