Hi, I am Joana. Today, I will show you a way to prepare roasted cauliflower & potato curry soup recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Roasted Cauliflower & Potato Curry Soup Recipe
Roasted Cauliflower & Potato Curry Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Roasted Cauliflower & Potato Curry Soup is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first 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:
- Get 2 tsp ground coriander
- Make ready 2 tsp ground cumin
- Get 1 1/2 tsp ground cinnamon
- Take 1 1/2 tsp ground turmeric
- Make ready 1 1/4 tsp salt
- Get 3/4 tsp ground pepper
- Prepare 1/8 tsp cayenne pepper
- Get 1 small head cauliflower, cut into small florets (about 6 c)
- Take 2 tblsp extra-virgin olive oil, divided
- Prepare 1 large onion, chopped
- Take 1 c diced carrot
- Make ready 3 large cloves garlic, minced
- Prepare 1 1/2 tsp grated fresh ginger
- Prepare 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
- Get 1 (14 oz) can no-salt-added tomato sauce
- Take 4 c low-sodium vegetable broth
- Make ready 3 c diced peeled russet potatoes (1/2-inch)
- Get 3 c diced peeled sweet potatoes (1/2-inch)
- Make ready 2 tsp lime zest
- Take 2 tblsp lime juice
- Get 1 (14 oz) can coconut milk
- Make ready 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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