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Roasted Cauliflower & Potato Curry Soup

Name: Roasted Cauliflower & Potato Curry Soup Recipe
Prep time: 50 min
Yield: 8
Ingredients: Ingredient Checkl2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 ½ teaspoons ground cinnamon; 1 ½ teaspoons ground turmeric; 1 ¼ teaspoons salt; ¾ teaspoon ground pepper; ⅛ teaspoon cayenne pepper; 1 small head cauliflower, cut into small florets (about 6 cups); 2 tablespoons extra-virgin olive oil, divided; 1 large onion, chopped; 1 cup diced carrot; 3 large cloves garlic, minced; 1 ½ teaspoons grated fresh ginger; 1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish; 1 (14 ounce) can no-salt-added tomato sauce; 4 cups low-sodium vegetable broth; 3 cups diced peeled russet potatoes (1/2-inch); 3 cups diced peeled sweet potatoes (1/2-inch); 2 teaspoons lime zest; 2 tablespoons lime juice; 1 (14 ounce) can coconut milk; Chopped fresh cilantro for garnish

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Source

Serves
8

Prep
50 minutes

Cook
90 mintues

Ingredients

2 teaspoons ground cumin

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground turmeric

1 ¼ teaspoons salt

¾ teaspoon ground pepper

⅛ teaspoon cayenne pepper

1 small head cauliflower, cut into small florets (about 6 cups)

2 tablespoons extra-virgin olive oil, divided

1 large onion, chopped

1 cup diced carrot

3 large cloves garlic, minced

1 ½ teaspoons grated fresh ginger

1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish

1 (14 ounce) can no-salt-added tomato sauce

4 cups low-sodium vegetable broth

3 cups diced peeled russet potatoes (1/2-inch)

3 cups diced peeled sweet potatoes (1/2-inch)

2 teaspoons lime zest

2 tablespoons lime juice

1 (14 ounce) can coconut milk

Chopped fresh cilantro for garnish

Directions

Preheat oven to 450 degrees F.

Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.

Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.

Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.

Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.

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