Ever get stuck staring at a sad bag of potatoes and a wilting head of cauliflower in your fridge? Yeah, same here. That’s how I stumbled onto my now absolute favorite roasted cauliflower and potato curry soup recipe. It tastes kinda like comfort in a bowl but with a twist of magic from the spices. You wanna warm up? This is the answer on a tired weeknight or if you just want something that feels a little fancy (but easy, really). Promise you’ll thank me for this one later. 
To make ahead
Okay, so if you’re anything like me, meal prep is all about saving time and, honestly, not making a mess every single day. The best thing about this soup? It actually tastes better a day after you cook it. Here’s a trick from my kitchen: roast your veggies the night before. When you’re ready, just dump ’em into a pot, add your broth, some coconut milk, heat everything up and bam! You’re done. The flavors get extra cozy overnight. Oh, and it freezes like a champ. My advice? Make a double batch and freeze a few portions for a rainy day lunch or that “uh-oh, what’s for dinner” moment. 
Nutrition Facts (per serving)
I know, I know. Everyone asks about calories and protein these days. This roasted cauliflower and potato curry soup is honestly lighter than it tastes (how? I have no clue, magic maybe). It fills you up without all the heaviness.
| Calories | Protein | Fat | Fiber |
|---|---|---|---|
| 210 | 6g | 7g | 5g |
So yeah, a big bowl is totally doable for lunch or a snack. Plus, all those veggies? You’re basically doing your body a favor. 
Ingredients
Here’s what I grab from the kitchen, and (let’s be real) sometimes things get swapped out if I’m missing something. Nothing too fancy:
I go for half a head of cauliflower, chopped chunky. Toss in 2 medium potatoes or a sweet potato if that’s your mood. Onion? Always, one is plenty. Two garlic cloves, smashed, so you get that zing. About a tablespoon of good curry powder, a can of coconut milk (full-fat if you’re feeling wild), and four cups veggie broth—plus salt, black pepper, and olive oil for roasting. Oh! If you like spice, a pinch of chili flakes never hurts. Rest is pretty flexible, honestly.
Tips for customizations
You know what’s awesome about this soup? It does not care what you throw at it. Experiment away.
Want more kick? Add chopped ginger or a swirl of sriracha at the end (I do this, and oh wow). If you’re craving protein, toss in chickpeas or even shredded chicken. Not vegan? Stir a little cream into the pot. And if you’re someone who needs crunch, roasted peanuts or pumpkin seeds on top are like, chef’s kiss levels of good. Leftover roasted veggies? Why not? It’s a fridge-cleanout winner.
Benefits of the main ingredients
Here comes my daily soapbox: Cauliflower and potatoes are like the dynamic duo of winter food. Cauliflower brings fiber, vitamin C, and kinda hides a bit of protein for a veg. Potatoes give you that starchy, filling satisfaction and—for all the carb-haters—are still packed with potassium. This soup also gives you a good serving of healthy fats from the coconut milk, which honestly makes it feel more luxurious than it has any right to be. Toss some turmeric (if you have it) in the mix for those anti-inflammatory vibes.
“I never liked cauliflower, but after trying this soup, I literally craved it for days. So easy and shockingly filling. Highly recommend!” – Jamie from my book club
Serving Suggestions
Oh, and before I forget, you don’t have to serve this soup plain! Here’s how I like to jazz it up:
- Top with a dollop of yogurt or swirl of coconut cream.
- Sprinkle fresh cilantro (or parsley, if cilantro’s just not your jam).
- Serve with warm naan or crusty bread—drag that bread through the soup, you won’t regret it.
Common Questions
Can I make this without roasting the veggies?
Yup, but roasting brings out that deep, sweet flavor. Totally worth the extra few minutes.
What if I only have frozen cauliflower?
No problem. Thaw and pat it dry first, then roast. Works in a pinch.
Can I skip the coconut milk?
You can, but it gives a creamy texture that I love. Sub in regular milk or just use more broth if you want it lighter.
How spicy is this soup?
Not hot unless you want it! Curry powder is all about flavor, not burn. Add chili if you’re craving heat.
Will it taste okay as leftovers?
Totally. Maybe even better. Let those flavors get all cozy overnight.
Spoonfuls of Comfort Await
Alright, so here’s the deal. Roasted cauliflower and potato curry soup is my number one dinner hack for cold days and lazy nights. You get flavor, nutrition, and those toasty vibes with almost zero effort. Give this one a shot and tell me you aren’t blown away by the results (I mean, five-star restaurant vibes in your kitchen, right?). If you want other fun soup ideas or cooking inspo, maybe peek at the NYT Cooking page too. There’s always something good brewing there.
Go on, get roasting, and let me know how it turns out! 
Roasted Cauliflower and Potato Curry Soup
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Chop the cauliflower and potatoes into chunks and place them on a baking sheet.
- Drizzle with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
- In a large pot, sauté the chopped onion in a bit of olive oil until translucent.
- Add the smashed garlic and curry powder; sauté for another minute.
- Add the roasted vegetables, veggie broth, and coconut milk to the pot.
- Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
- Blend the soup until smooth, or leave it chunky if preferred.
- Serve hot, topped with yogurt or coconut cream, and fresh cilantro or parsley.
- Enjoy with warm naan or crusty bread.