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Roasted Cauliflower & Potato Curry Soup

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We hope you got benefit from reading it, now let’s go back to roasted cauliflower & potato curry soup recipe. To make roasted cauliflower & potato curry soup you need 22 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
  1. Use 2 tsp ground coriander
  2. Get 2 tsp ground cumin
  3. Get 1 12 tsp ground cinnamon
  4. Take 1 12 tsp ground turmeric
  5. Take 1 14 tsp salt
  6. You need 34 tsp ground pepper
  7. Use 18 tsp cayenne pepper
  8. Use 1 small head cauliflower, cut into small florets (about 6 c)
  9. Take 2 tblsp extra-virgin olive oil, divided
  10. Take 1 large onion, chopped
  11. Get 1 c diced carrot
  12. Get 3 large cloves garlic, minced
  13. Provide 1 12 tsp grated fresh ginger
  14. Prepare 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. Use 4 c low-sodium vegetable broth
  17. Prepare 3 c diced peeled russet potatoes (12-inch)
  18. Prepare 3 c diced peeled sweet potatoes (12-inch)
  19. Use 2 tsp lime zest
  20. Get 2 tblsp lime juice
  21. Provide 1 (14 oz) can coconut milk
  22. Use Chopped fresh cilantro for garnish
Steps 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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