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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.


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.


Protein & Fiber rich
Mildly spiced enough that my kids enjoy it
Warming and comforting

Bright yellow color, so pretty!

  • 2 tablespoons vegetable broth or water
  • 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

  1. 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.
  2. 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. 
  3. Stir in the fresh spinach and cook until wilted. Add salt to taste and serve with fresh bread and chopped fresh cilantro.

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

Prep Time: 15 minutes        Cook Time: 25 minutes       Total Time: 40 minutes
Servings: 6 people