MILD NEW POTATO CURRY SOUP WITH ROASTED CAULIFLOWER
Tasty and quick vegan curry soup made from new potatoes and coconut milk with the lovely nutty taste of roasted cauliflower.
Servings 4 people
Calories 342kcal
Ingredients
- 700 g new potatoes or baby potatoes sliced with skin on
- ½ cauliflower divided into small florets
- 2 carrots sliced
- 1 large onion diced
- 4 garlic cloves sliced
- ½ teaspoon cumin seeds
- 1.5 tbs mild curry powder
- 1 tbs tomato puree
- 1 tbs caster sugar
- 0.7 l vegetable stock
- 250 ml of full-fat coconut milk
- olive oil
- salt
Instructions
- Coat the cauliflower with olive oil and roast in the preheated oven on 200°C for approx. 20 minutes or until the cauliflower is tender and has a nice roasted colour.
MAKE THE SOUP
- In the meantime, fry the onion in a pot until golden-brown.
- Add in garlic, cumin seeds and curry powder and continue frying.
- After a minute add in potatoes, carrots and tomato puree.
- Toss for a bit and pour in vegetable stock, season with sugar and salt and let it cook on medium heat for 20 minutes or until the potatoes are tender.
- Stir in the coconut milk. Let it simmer on medium heat for another 5 minutes. Taste the soup and balance the seasoning if needed.
- Take the soup off the heat and mix in roasted cauliflower.
Notes
I didn’t add any chilli into my curry as I always cook for children and the curry powder has already some heat but if you like your curry fiery serve it with chopped fresh chillies.
Nutrition
Calories: 342kcal | Carbohydrates: 51g | Protein: 8g | Fat: 14g | Saturated Fat: 12g | Sodium: 776mg | Potassium: 1390mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5511IU | Vitamin C: 91mg | Calcium: 88mg | Iron: 5mg