ROASTED CAULIFLOWER AND POTATO CURRY SOUP

Roasted Cauliflower and Potato Curry Soup

 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


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 jalapeƱo, 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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