Curried Cauliflower Potato Soup

This chunky Curried Cauliflower Potato Soup is flavored with warming Indian spices and coconut milk. It's vegan, dairy free, and gluten free!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: curry cauliflower soup, curry potato soup, Indian spice soup

Servings:

Calories: 287kcal

Ingredients

6 cloves garlic
1 onion any color
1 inch ginger root peeled
3 Tbsp. olive oil
1 Tbsp. curry powder
½ tsp. garam masala
2 Tbsp. tomato paste
1 tsp. kosher salt
½ tsp. pepper
4-5 red potatoes yields 4-5 cups diced
1 small head cauliflower yields 4-5 cups florets
4 cups vegetable broth
½ cup coconut milk full fat
1 8 oz. can tomato sauce
2 cups frozen peas
½ cup cilantro or fresh herbs for garnish optional

US Customary - Metric

Instructions

Mince 6 cloves garlic and 1 onion (any color).
Peel a 1 inch portion of fresh ginger root. Grate the ginger root using a Microplane or small zester (yields 1 Tbsp. grated ginger).
Wash and scrub 4-5 red, Yukon gold, or any variety of waxy potatoes. Dice the potatoes into chunks (yields 4-5 cups).
Remove any outer leaves from 1 small head of cauliflower. Cut the cauliflower in half, remove the core, and chop the cauliflower into florets (yields 4-5 cups).
Make sure that the potatoes and cauliflower are relatively equal in size to ensure that they cook evenly.
Place a cast iron Dutch oven or heavy bottomed soup pan on the stove top, heat to medium-high, and add 3 Tbsp. olive oil. Once heated, add the minced garlic and onions, along with the grated ginger. Sauté the aromatics for 4-5 minutes, stirring often.
Add 1 Tbsp. curry powder and ½ tsp. garam masala to the aromatics. Sauté for 1-2 minutes, stirring often.
Add 2 Tbsp. tomato paste to the Dutch oven. Sauté for an additional 1-2 minutes, stirring often.
Add the diced potatoes and cauliflower florets to the pot, along with 1 tsp. kosher salt and ½ tsp. pepper. Sauté the veggies for 4-5 minutes, stirring occasionally.
Once the veggies have sautéed for a few minutes, add 4 cups of vegetable broth to the pot. Bring the mixture to a boil. Once boiling, reduce to a low boil, cover, and cook for 10 minutes.
After 10 minutes (the potatoes and cauliflower should be slightly softened by this point), add ½ cup full fat coconut milk, 1 8 oz. can of tomato sauce, and 2 cups of frozen peas to the soup.
Cook the soup on a low boil for an additional 5 minutes, or until the potatoes and cauliflower are soft, but not mushy.
Feel free to cook for an additional couple of minutes if necessary.
To Serve: Serve soup with some fresh minced cilantro or herb of choice for garnish and some gluten free or regular naan or pita bread (optional).

Notes

Feel free to substitute ½ tsp. ground ginger if you do not have fresh ginger on hand.

Full fat coconut milk is recommended for the best taste and texture.

Nutrition