This curried cauliflower potato soup has become a staple in my kitchen because it’s hearty, comforting, and comes together with pantry basics. The gentle aroma of curry and garlic fills the kitchen as it simmers, making it especially inviting on cooler evenings.

I like to serve this soup as a main dish for lunch or a light dinner, often with a side of crusty bread. The texture is creamy with soft chunks of potato and cauliflower, and the curry gives it just enough warmth without being overpowering.

It’s a practical recipe for using up extra vegetables and is flexible enough for weeknight cooking. I find it’s especially good for meal prep, as the flavors deepen after a day in the fridge.

Quick Facts

Why You’ll Love It

This soup is a reliable favorite for its simplicity and depth of flavor. It’s easy to adapt, filling, and perfect for both casual family meals and make-ahead lunches. The blend of curry with creamy potatoes and cauliflower creates a balanced, satisfying bowl.

• One-pot meal with minimal prep
• Naturally vegetarian and easily vegan
• Great for batch cooking and leftovers
• Customizable spice level
• Warming and filling without heaviness

Ingredients

This soup uses straightforward ingredients you likely have on hand. Cauliflower and potatoes form the base, while onion, garlic, and curry powder give it depth. Coconut milk adds creaminess, but you can use any milk or broth you prefer.

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 medium head cauliflower, cut into small florets (about 5 cups)
• 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
• 4 cups vegetable broth
• 1 (13.5-ounce) can coconut milk (full-fat or light)
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Juice of 1/2 lemon
• Chopped fresh cilantro, for garnish (optional)

Step-by-Step Instructions

The method is straightforward: sauté, simmer, and blend. You can make it chunkier or smoother depending on your preference. I recommend prepping all your vegetables before you start for the smoothest process.

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until soft and translucent, about 5 minutes.
3. Stir in the garlic, curry powder, cumin, and turmeric; cook for 1 minute until fragrant.
4. Add the cauliflower florets and diced potatoes, stirring to coat with the spices.
5. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until the vegetables are very tender.
6. Stir in the coconut milk, salt, and pepper. Simmer uncovered for 5 more minutes.
7. Use an immersion blender to blend the soup partially or fully, depending on your desired texture. (Alternatively, blend in batches in a blender, then return to the pot.)
8. Stir in the lemon juice. Taste and adjust salt or curry powder as needed.
9. Serve hot, garnished with chopped cilantro if desired.

Chef Tips

A few simple tips will help you get the best results from this soup. Adjust the texture to your liking and don’t be afraid to tweak the seasoning at the end. Here’s what I’ve learned from making it often:

• Use waxy potatoes for a creamier texture.
• Add more broth if you prefer a thinner soup.
• Blend only half for a chunky texture.
• Taste and adjust curry powder at the end.
• Garnish with yogurt or chili flakes for extra flavor.
• Let the soup rest 10 minutes before serving for deeper flavor.

Substitutions

This recipe is forgiving if you need to swap ingredients. Adjust it to what you have on hand or to fit dietary needs. Here are some easy substitutions:

• Use sweet potatoes instead of Yukon Gold for a sweeter flavor.
• Swap coconut milk for regular milk or unsweetened almond milk.
• Try broccoli in place of cauliflower.
• Use chicken broth if not vegetarian.
• Add frozen peas or spinach at the end for extra greens.
• Replace curry powder with garam masala for a different spice profile.

Storage & Reheating

This soup stores and reheats well, making it ideal for meal prep. The flavors actually improve after a day. Follow these tips for best results:

• Cool completely before storing in the fridge.
• Keep in an airtight container for up to 4 days.
• Reheat gently on the stove or in the microwave, stirring occasionally.
• Add a splash of broth or water if the soup thickens.
• Freeze for up to 2 months; thaw overnight in the fridge before reheating.

Perfect Pairings

This soup pairs well with simple sides and drinks. I like to keep it light, letting the flavors of the soup shine. Here are a few pairing ideas:

• Warm naan or crusty sourdough bread
• Simple green salad with lemon vinaigrette
• Dry Riesling or Sauvignon Blanc
• Grilled cheese sandwich for a heartier meal

FAQs

Home cooks often have questions about texture, substitutions, and spice level. Here are the most common ones I get, with straightforward answers:

Nutritional Note

This soup is filling and balanced, with moderate calories per serving. Nutrition will vary based on the type of milk and broth used.