Filled with cauliflower, sweet potatoes and spinach, this curry soup is cheerfully spiced and is sure to warm you up on cool days! You also get a good dose of plant based protein thanks to red lentils, which just sort of melt into the soup.

close up of cauliflower sweet potato soup, bread in background, cilantro on top.

It’s still pretty chilly in Oregon these days, so we’re enjoying soup frequently around here. I love how a good bowl of soup (with a side of bread, perhaps) can really warm you up when you feel chilled to the bone. It’s so comforting, and this curry soup recipe is filling, too!

This isn’t a coconut milk based soup (though I love coconut milk based anything). No, this Cauliflower Sweet Potato Curry Soup is lighter than that. Just vegetables, lentils, spices and vegetable broth. Sometimes the simplest recipes are the best, and this is one of those.

Things I love about this curry soup: It’s


Protein & Fiber rich

Mildly spiced enough that my kids enjoy it

Warming and comforting

Bright yellow color, so pretty!

cauliflower sweet potato curry soup with a side of bread.

If you’re feeling like soup, check out any of these recipes:

Creamy Red Lentil Lemon Soup

Super Creamy Cauliflower Kale Soup

Instant Pot Butternut Squash Soup

 If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram or find me on Facebook. Enjoy!

close up of cauliflower sweet potato soup, bread in background, cilantro on top.
5 stars (8 ratings)

Cauliflower Sweet Potato Curry Soup

Cauliflower Sweet Potato Curry Soup is cheerfully spiced and comes with a good dose of plant based protein (thanks to the red lentils). Cauliflower, sweet potatoes and lentils make this a budget friendly meal!
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 people


  • 2 tablespoons olive oil or vegetable broth
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons ground curry powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 8 cups vegetable broth
  • 1 cup red lentils, uncooked
  • 1 large cauliflower head, chopped into florets
  • 2 medium sweet potatoes, peeled and diced
  • 4 ounce fresh baby spinach
  • 1 teaspoon salt, or to taste
  • chopped fresh cilantro, for serving


  • In a large soup pot, heat the oil over medium heat and add the diced onion and garlic. Saute for 2-3 minutes, until the onions are translucent. Stir in the ginger and spices and cook for 1 more minute, stirring constantly.
  • Add the vegetable broth, lentils, cauliflower and sweet potatoes. Bring to a boil and then lower the heat. Simmer for 20-25 minutes, until the vegetables are tender and the red lentils are cooked. 
  • Stir in the fresh spinach and cook until wilted. Add salt to taste and serve with fresh bread and chopped fresh cilantro.


  1. I like to buy the tubes of grated ginger, and just squeeze out what I need.
  2. May also use frozen cauliflower to make this recipe even easier.


Serving: 1serving | Calories: 208kcal | Carbohydrates: 41g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 905mg | Fiber: 14g | Sugar: 8g | Vitamin A: 8629IU | Vitamin C: 56mg | Calcium: 95mg | Iron: 4mg
Course: Soup
Cuisine: Indian
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. This is one of my favourite go to recipes! It’s so versatile when it comes to adding/substituting veg I have left over. Always a crowd pleaser, served with a side of grilled naan. 

  2. Good Lord is this soup delicious!! And its unbelievably healthy. No coconut milk(even though I love that), lots of good veggies and lentils for protein. I cant wait to eat this soup the next day!

  3. Made your recipe in an instant pot.
    Did Step 1 on sauté setting, Step 2 with salt ,cut potatoes a little bigger than a diced cut , set for 4 min high pressure, (I used about a cup less broth for my liking and figured the pot won’t boil liquid away but make more liquid ) then Step3. Turned out great!Thank you again for another delicious recipe. I have made many of them , you are my go to. 

    1. Hi Jan. I’m glad you liked the soup! Thank you for using my recipes, I’m so glad you love them! Thank you for taking your time to share your review!

  4. Very tasty! I let it simmer for a lot longer as I realized I was out of lentils after putting in the veg broth.

  5. I am assuming this freezes well, but wanted to double check. I didn’t see a comment about that but maybe I missed it. Thanks!

  6. This recipe looks incredible and I would love to make it. I have a sensitivity to cauliflower/broccoli. Can you suggest a swap? Thank you!

  7. Oh my GOODness ? I was in the car In front of the grocery store desperately scrolling to find something healthy to eat that night when I found this one and I gotta say it did not let me down ? só jummy and tastefull and really filing with some bread like you suggested ? it was very much to the liking of my tableguest too so this is definitely a stayer in our regular meals ? thank you so much for sharing this delicious recipe and I’ll be nosing through your other ones all well ? compliments ?

  8. This soup is my favorite food! I call it my big pot of happiness when I cook ?. I’m on a low fat Whole Food Diet for my health issues, and this is the one recipe I can get super excited about EVERY time. I eat it with Basmati Rice. I take off the heat and blitz a few times with immersion blender then add 1/2c Cilantro with the spinach (chopped well) into pot. Thank you for such a fantastic recipe!

      1. This is a delicious recipe and I’ve made it few times, but I have a question about your incredients…You have 2 tablespoons of vegetable broth or water at the beginning, but then you never mention when to add them. You also don’t say anything about oil until you give the directions nor what kind or how much…I follow my own instincts of what to do, but I find it curious that the oil isn’t in the list of ingredients and the 2 tablespoons of veggie broth/water are. Just asking.

        1. Thanks Laura! I went in and fixed it to say 2 tablespoons of olive oil OR vegetable broth, for sauteing. Sorry for the confusion! I’m really glad you like the soup!

  9. Warm & delicious! This is the perfect recipe as we’re headed into winter. I’ll definitely be making it many times over. Thank you from a noobie plant based minus oil gal. ?

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