Description
A bright, cozy twist on potato soup: a golden curry broth with tender potatoes, sweet cauliflower, and a velvety coconut finish. Creamy yet light, deeply flavorful, and entirely one-pot.
Ingredients
2 tbsp avocado or olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 ½ tbsp mild curry powder (Madras-style for extra warmth)
1 tsp ground coriander
½ tsp ground cumin
¼ tsp turmeric
⅛–¼ tsp red pepper flakes (optional)
1 lb potatoes, peeled (or scrubbed if thin-skinned), cut into ½-inch cubes
1 small head cauliflower, cut into small florets (about 4 cups)
4 cups low-sodium vegetable stock
1 (14-oz) can full-fat coconut milk, well shaken
1 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
1–2 tsp fresh lemon or lime juice
¼ cup chopped cilantro or parsley, for finish
Instructions
Bloom aromatics (3–4 min): Heat oil in a 4–5-qt pot over medium. Add onion + pinch of salt; cook until translucent. Stir in garlic and ginger 30–60 sec until fragrant.
Toast spices (30 sec): Add curry powder, coriander, cumin, turmeric, and red pepper flakes; stir constantly until toasty.
Build body (2 min): Add potatoes and cauliflower; toss to coat in the spices.
Deglaze & simmer (15 min): Pour in stock, scraping up brown bits. Bring to a gentle boil, then simmer until potatoes are just tender.
Creamy finish (5–7 min): Stir in coconut milk; simmer gently (don’t hard-boil) until glossy and cauliflower is fork-tender.
Brighten & balance (1 min): Stir in lemon/lime juice; season with salt and pepper.
Optional texture: Blend 1–2 cups with an immersion blender and return for extra body.
Rest & serve: Let sit 2 minutes; ladle into bowls and top with herbs.
Doneness cues: Potatoes & cauliflower fork-tender; broth slightly thickened and golden.
Notes
Substitutions: ½ tsp ground ginger for fresh; swap some cauliflower for carrots/peas/spinach (add near the end); chickpeas in last 10 min for protein.
Potatoes: Yukon gold = creamy; red = holds shape; russet = thicker body.
Lighter option: Light coconut milk or 50/50 coconut milk + stock; add more cauliflower for body.
Make-ahead/Storage: Keeps 3–4 days chilled; up to 3 months frozen (add herbs after reheating).
Reheat: Gentle stovetop; loosen with splash of stock/water, finish with citrus.
Toppings: Pepitas, cilantro/scallions, chili oil, extra citrus.
Pro tip: Use low-sodium stock and season at the end for perfect balance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Indian-inspired