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Zupas curry soup recipe
Donny Enriquez

Copycat Zupas Golden Curry Soup

A creamy, plant-based curry soup with coconut milk, chickpeas, roasted cauliflower, and sweet potatoes, finished with fresh lime and cilantro. This copycat recreates the vibrant, aromatic Café Zupas favorite at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: Indian-inspired American
Calories: 400
Ingredients Equipment Method Video Notes

Ingredients
  

For the Soup:
  • 1 medium head cauliflower cut into florets
  • 3 tablespoons oil divided
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 4 cups vegetable broth
  • 1 14 oz can full-fat coconut milk
  • 2 medium sweet potatoes peeled and cubed
  • 1 15 oz can chickpeas, drained and rinsed
  • Salt to taste
To Finish:
  • Juice of 1 lime
  • ¼ cup fresh cilantro chopped, plus more for garnish

Equipment

  • Large pot or Dutch oven
  • Baking sheet
  • Cutting board
  • Wooden spoon

Method
 

  1. Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, flipping halfway, until golden and caramelized at the edges.
  2. In a large pot, heat remaining 2 tablespoons oil over medium heat. Add onion and cook 4-5 minutes until softened.
  3. Stir in garlic and ginger, cook 1 minute until fragrant. Add curry powder, turmeric, cumin, and coriander, stirring constantly for 30 seconds to toast the spices.
  4. Pour in vegetable broth and coconut milk, stirring to combine. Add sweet potatoes and chickpeas.
  5. Bring to a gentle boil, then reduce to a simmer and cook uncovered for 20-25 minutes, until sweet potatoes are fork-tender.
  6. Stir in roasted cauliflower and simmer 5 more minutes. Season with salt to taste.
  7. Remove from heat, stir in lime juice and chopped cilantro. Ladle into bowls and garnish with additional cilantro.

Video

Notes

This soup keeps well in the fridge for up to 5 days in an airtight container and reheats easily on the stovetop over medium-low heat; add a splash of broth if it's thickened too much. It also freezes well for up to 3 months — thaw overnight in the fridge before reheating. This recipe is naturally vegan and gluten-free as written. See the Variations section above for adding chicken, extra heat, or serving it over rice.