Roasted Cauliflower and Potato Curry Soup

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 soup a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.
 
Prep time:      Extra time:    Total time:      Serving    Yield
50 minutes     40 minutes        1hr30mins       8                8

Ingredients:

•  2 teaspoons ground coriander

• 2 teaspoons ground cumin

• 1 ½ teaspoons ground cinnamon

• 1 ½ teaspoons ground turmeric

• 1 ¼ teaspoons of 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 carrots

• 3 large cloves of garlic, minced

• 1 ½ teaspoons grated fresh ginger

•  1 fresh red pepper, such as serrano or jalapeño, minced, plus more for garnish 

•  1 can (14 ounces) unsalted tomato sauce

• 4 cups of low sodium vegetable dishes

• 3 cups peeled Russet potatoes, diced (1/2 inch) 

• 3 cups peeled sweet potatoes, diced (1/2 inch) 

• 2 teaspoons lime zest

• 2 tablespoons of lime juice 

• 1 can (14 ounces) coconut milk

• Chop fresh cilantro for garnish

 

Directions:
 

•  Preheat the oven to 450 degrees F. 

• Mix coriander, cumin, cinnamon, turmeric, salt, pepper, and cayenne pepper in a small bowl. Toss the cauliflower with 1 tablespoon of oil in a large bowl, sprinkle with 1 tablespoon of the pepper mixture and turn again. Spread in a single layer on a rimmed sheet. Roast the cauliflower until the edges are golden brown, about 15 to 20 minutes. keep aside.

 

• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion and carrot and cook, stirring, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue to cook, stirring, until onion is soft, 3 to 4 minutes. Add garlic, ginger, chili and remaining pepper mixture. Cook, stirring, for 1 more minute. 

• Add the tomato sauce, scrape off any browning, and cook for 1 minute. Add the rice, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce the heat to maintain a gentle simmer and cook, covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes. 

• Add coconut milk and roasted cauliflower. Return to the boil to reheat. Serve with cilantro and chili pepper, if desired.

To make ahead:
 
Refrigerate for up to 5 days.

Nutrition Facts(per serving) 
Calories   Fat     Carbs     Protein
272g         15g      33g       5g

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