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Curry potato cauliflower soup with fresh chives in white bowl with spoon.
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5 from 3 votes

Curry Potato Cauliflower Soup (Vegan)

This vegan Curry Potato Cauliflower Soup recipe is healthy cold weather comfort food! It's made with warming Indian spices and coconut milk.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: cauliflower soup, cauliflower potato soup, curried cauliflower soup, vegan cauliflower soup, gluten free cauliflower soup
Servings: 5
Calories: 328kcal
Author: Christine Rooney

Ingredients

Instructions

  • 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.
  • Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium-low. Add 1 Tbsp. coconut oil and allow to melt. Once the oil is melted add the garlic and onions. Grate the ginger into the pot using a microplane or small grater. Saute for 2-3 minutes, stirring often.
  • 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 3 tsp. curry powder and ½ tsp. garam masala to the pot. Stir the spices into the vegetables and allow to saute for another minute or two.
  • 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!

Notes

I recommend using full-fat coconut milk for the best flavor and consistency.
You may have some leftover cauliflower florets - I used about ¾ a head of cauliflower.

Nutrition

Calories: 328kcal