Roasted Cauliflower & Potato Curry Soup
Roasted Cauliflower & Potato Curry Soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roasted cauliflower & potato curry soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roasted Cauliflower & Potato Curry Soup is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Roasted Cauliflower & Potato Curry Soup is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have roasted cauliflower & potato curry soup using 22 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
  1. Get 2 tsp ground coriander
  2. Get 2 tsp ground cumin
  3. Take 1 1/2 tsp ground cinnamon
  4. Get 1 1/2 tsp ground turmeric
  5. Make ready 1 1/4 tsp salt
  6. Make ready 3/4 tsp ground pepper
  7. Take 1/8 tsp cayenne pepper
  8. Take 1 small head cauliflower, cut into small florets (about 6 c)
  9. Prepare 2 tblsp extra-virgin olive oil, divided
  10. Make ready 1 large onion, chopped
  11. Make ready 1 c diced carrot
  12. Take 3 large cloves garlic, minced
  13. Prepare 1 1/2 tsp grated fresh ginger
  14. Get 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
  15. Take 1 (14 oz) can no-salt-added tomato sauce
  16. Take 4 c low-sodium vegetable broth
  17. Prepare 3 c diced peeled russet potatoes (1/2-inch)
  18. Take 3 c diced peeled sweet potatoes (1/2-inch)
  19. Get 2 tsp lime zest
  20. Get 2 tblsp lime juice
  21. Get 1 (14 oz) can coconut milk
  22. Make ready Chopped fresh cilantro for garnish
Instructions to make Roasted Cauliflower & Potato Curry Soup:
  1. Preheat oven to 450 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through.
  6. Garnish with cilantro and chilies, if desired.
  7. Serve with a dollop of sour cream or yogurt, if desired.

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