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

Budget-friendly

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.

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!
5 from 1 vote

Ingredients

  • 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

Instructions

  • 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.

Notes

ย 
  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.

Nutrition

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

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