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The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
- Take 2 tsp ground coriander
- Take 2 tsp ground cumin
- Take 1 1/2 tsp ground cinnamon
- Use 1 1/2 tsp ground turmeric
- Prepare 1 1/4 tsp salt
- You need 3/4 tsp ground pepper
- Use 1/8 tsp cayenne pepper
- Prepare 1 small head cauliflower, cut into small florets (about 6 c)
- You need 2 tblsp extra-virgin olive oil, divided
- Provide 1 large onion, chopped
- Provide 1 c diced carrot
- Take 3 large cloves garlic, minced
- Use 1 1/2 tsp grated fresh ginger
- Get 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
- Provide 1 (14 oz) can no-salt-added tomato sauce
- Get 4 c low-sodium vegetable broth
- Get 3 c diced peeled russet potatoes (1/2-inch)
- You need 3 c diced peeled sweet potatoes (1/2-inch)
- Get 2 tsp lime zest
- You need 2 tblsp lime juice
- Get 1 (14 oz) can coconut milk
- You need Chopped fresh cilantro for garnish
Instructions to make Roasted Cauliflower & Potato Curry Soup:
- Preheat oven to 450 degrees.
- 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, chili 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.
- Garnish with cilantro and chilies, if desired.
- Serve with a dollop of sour cream or yogurt, if desired.
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