Go Back
+ servings
New potato curry soup with roasted cauliflower and coconut milk


Tasty and quick vegan curry soup made from new potatoes and coconut milk with the lovely nutty taste of roasted cauliflower.
Course Soup
Cuisine Indian
Keyword cauliflower, gluten-free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 342kcal
Author Lea


  • 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 tsp 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


  • 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.


  • 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.


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.


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