Roasted Cauliflower & Potato Curry Soup

Name: Roasted Cauliflower & Potato Curry Soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Asian
Ingredients: 2 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

Instructions

Cook:1h 30min

In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

Updated at: Mon, 01 Apr 2024 18:32:37 GMT