A little tomato sauce and coconut milk give the broth a rich, silky texture.

Serve with a dollop of sour cream or yogurt, if desired.

Spread in a single layer on a rimmed baking sheet.

Overhead view of ingredients for Roasted Cauliflower & Potato Curry Soup recipe spread on a countertop

Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman

Roast the cauliflower until the edges are browned, 15 to 20 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat.

Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes.

Overhead view of a pot of cauliflower for Roasted Cauliflower & Potato Curry Soup recipe

Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman

Add garlic, ginger, chile and the remaining spice mixture.

Cook, stirring, for 1 minute more.

Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute.

Overhead view of a bowl of ingredients for Roasted Cauliflower & Potato Curry Soup recipe

Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman

Add broth, potatoes, sweet potatoes, lime zest and juice.

Cover and bring to a boil over high heat.

Stir in coconut milk and the roasted cauliflower.

Overhead view of a pot of Roasted Cauliflower & Potato Curry Soup recipe

Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman

Return to a simmer to heat through.

Serve garnished with cilantro and chiles, if desired.

To make ahead

Refrigerate for up to 5 days.

Overhead view of a bowl of Roasted Cauliflower & Potato Curry Soup recipe

Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

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