This vegan Curry Potato Cauliflower Soup recipe is healthy cold weather comfort food! It's made with warming Indian spices and coconut milk.
This Curried Potato Cauliflower Soup recipe is down to earth, hearty, filling, comforting, vegetarian, vegan, gluten free and fast!
I've received A LOT of requests for soups lately so I've been doing my best to concoct some healthy and comforting soups to cozy up with during these chilly fall days.
This is a task that I am more than happy to undertake because I LOVE SOUP. It seems that there is this misconception out there that soup is a difficult and time-consuming endeavor and I'm here to dispel that myth.
Soup is one of the easiest things to make and really doesn't take much longer than most weeknight meals. Such is the case with this Curry Potato Cauliflower Soup.
Even though it's made on the stove top it's perfectly suited for a quick and easy dinner.
Ingredients For Curry Potato Cauliflower Soup
The most time-consuming part of making soup comes at the beginning. Once those vegetables are in the pot, though, it's basically hands-off.
And this one only has two vegetables - Cauliflower and potatoes.
Garlic and onions are also part of the equation because that soup needs flavor.
- Start out by mincing 6 cloves of garlic and 1 onion. I used a couple of my winter onions (basically a shallot) because that's what I had but any type of onion will do.
- Peel the skin from 1 inch of ginger and that will get grated into the soup.
- Dice 7-8 red potatoes and break a head of cauliflower into small florets. Try to make sure the potatoes and cauliflower are roughly the same size to ensure even cooking.
Looking for more potato recipes? Don't miss these!
- Buttermilk Mashed Potatoes
- Ham and Potato Soup
- Mediterranean Potato Salad
- Herb Roasted Potatoes
- Sheet Pan Sausage and Potatoes
How To Make Cauliflower Potato Soup
This soup comes together as most of my recipes do - In my old cast iron Dutch oven. This trusty old thing is so great for soups, stews, and any kind of braised meat dish. Any kind of heavy-bottomed pot will work great, though!
- Heat the pot to medium low. Add 1 Tbsp. of coconut oil and allow it to melt.
- Add the garlic and onions (or shallots) to the pan.
- Grate a 1-inch portion of ginger using a microplane or small grater. You can mince the ginger if you like but this is WAY easier and gives you a nice ginger flavor without the overwhelming chunks. Saute for 2-3 minutes, stirring often.
- Now add the potatoes (about 4 cups), the cauliflower florets (about 3-4 cups) along with a generous pinch of salt and pepper. Saute for 4-5 minutes, stirring often to prevent sticking.
- Add 3 tsp. curry powder and ½ tsp. garam masala. Saute for another minute or so and stir again to incorporate the spices.
What Kind Of Curry Powder Should I Use?
I think a basic yellow curry powder works great for this recipe! Any type of curry powder you have on hand should work just fine.
I love to use curry powder to make these Curried Chickpea Sandwiches.
What Is Garam Masala?
Garam masala is an Indian spice blend composed of warming spices like cardamom, cinnamon, and cloves.
You can find it in the spice section of your local grocery store or purchase it online.
It's earthy and fragrant and a great complement to the curry powder. You'll often find it used in Indian curries.
- Once the spices are sauteed and fragrant add 4 cups of vegetable broth.
- Bring the soup to a boil and then reduce to simmer. Cover the pot and simmer for 10-12 minutes on a low boil.
- Once the vegetables are softened and easily pierced with a knife add ½ cup of coconut milk and 1 tsp. of sugar. Stir the coconut milk into the soup and let it simmer for another couple of minutes.
- Taste the soup at this point and add more salt and pepper if needed.
What To Serve With Vegan Curried Soup
The soup is ready to serve at this point! I recommend squeezing a wedge of lime over the soup before serving and finishing it off with some chopped herbs.
I have some chives holding on in the garden so I minced them up and threw them over the top. Feel free to use cilantro, basil, Thai basil, or any kind of green herb you like.
The acid from the lime helps to counteract the richness from the coconut milk and balances the spices so don't skip that part.
This soup is not spicy at all but rather warming. The ginger and Indian spice blends are all considered warming foods so this soup is perfect for cold and dreary fall days!
Looking for more vegetarian soup recipes? Don't miss these!
- Thai-Style Potato Corn Chowder
- Winter Root Vegetable Soup
- Roasted Carrot Ginger Soup
- Sweet Potato Kale Soup
- Healthy Harvest Vegetable Soup
- Chunky Italian Vegetable Soup
- Potato Leek Cauliflower Soup
How Long Does Potato Cauliflower Soup Last In The Fridge?
It should last 3-4 days in an stored in an airtight container in the fridge.
Allow the soup to cool completely before transferring to the fridge for storage.
Can I Freeze This Soup?
Yes! Soups make a great freezer meal.
How To Freeze:
Allow the soup to come down to room temperature. Place in heavy-duty freezer bags, label with the date, and remove any air from the bags. Store in the freezer up to 3 months.
How To Thaw:
Place the container of frozen soup in the fridge for 24 hours and allow to thaw.
Alternately, you can place the container of frozen soup in a bowl or sink full of warm water until it thaws a bit.
Once it loosens, place the soup into a Dutch oven or soup pot, add a bit of water or vegetable broth, and heat on medium until it reaches the temperature and texture you are looking for.
Love Soup? Don't Miss These Recipes!
- Crockpot Chicken Tortilla Soup
- Lentil Sausage Soup
- Cannellini Bean Kale Soup
- Instant Pot Lentil Soup
- Split Pea Ham Soup
- Turkey Rice Soup
- Slow Cooker Chicken Potato Soup
- Chicken Noodle Soup
Looking For More Soup Recipes? Don't Miss These!
Curry Potato Cauliflower Soup (Vegan)
- 8 red potatoes 3-4 cups
- 1 head cauliflower 3-4 cups
- 6 cloves garlic
- 1 onion or 2 shallots
- 1 inch ginger root
- 1 Tbsp. coconut oil
- 3 tsp. curry powder
- ½ tsp. garam masala
- generous pinch kosher salt
- generous pinch pepper
- 4 cups low sodium vegetable broth
- ½ cup coconut milk
- 1 tsp. sugar
- 1 lime
- ½ cup fresh herbs such as chives, cilantro, basil
- Mince 6 cloves garlic and 1 onion (or 2 shallots). Peel a 1-inch portion of ginger root.
- Dice 7-8 red potatoes (about 3-4 cups) and break a head of cauliflower into small florets (about 3-4 cups). Make sure the cauliflower and potatoes are roughly the same size to ensure even cooking.
- Add the potatoes and cauliflower to the pan along with a generous pinch of salt and pepper. Saute for 5-6 minutes, stirring often to prevent sticking.
- Add 4 cups vegetable broth to the pot. Bring to a boil and then reduce to simmer. Cover the pot and cook the soup on a low boil for 10-12 minutes or until the vegetables are easily pieced with a knife.
- Add ½ cup coconut milk and 1 tsp. sugar to the soup. Stir to completely incorporate. Simmer for another couple of minutes.
- Serve the soup with a squeeze of lime and some minced herbs of choice. The lime brings needed acidity to the soup so please don't skip this step!