Roasted Cauliflower & Potato Curry Soup

Name: Roasted Cauliflower & Potato Curry Soup
Yield: 1
Ingredients: 2 tsp ground corier; 2 tsp ground cumin; 1/4 tsp 1 salt; 1 small head cauliflower, cut into small florets; 2 Tbsp extra-virgin olive oil, divided; 1 large onion, chopped; 1 c diced carrot; 3 large cloves garlic, minced; 1/8 tsp cayenne pepper; 1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish; 1 can no-salt-added tomato sauce; 4 c low-sodium vegetable broth; 3 c diced peeled russet potato; 3 c diced peeled sweet potato; 2 tsp lime zest; 2 Tbsp lime juice; 1 can coconut milk; chopped fresh cilantro for garnish; 3/4 tsp ground pepper; 1/2 tsp 1 ground cinnamon; 1/2 tsp 1 ground turmeric; 1/2 tsp 1 grated fresh ginger

0 mins

Total time

1

Serving

22

Ingredients

Enable cook mode

Ingredients

tspground corier

tspground cumin

¹⁄₄

tsp1 salt

small head cauliflower, cut into small florets

Tbspextra-virgin olive oil, divided

large onion, chopped

cdiced carrot

large cloves garlic, minced

¹⁄₈

tspcayenne pepper

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

can no-salt-added tomato sauce

clow-sodium vegetable broth

cdiced peeled russet potato

cdiced peeled sweet potato

tsplime zest

Tbsplime juice

can coconut milk

chopped fresh cilantro for garnish

³⁄₄

tspground pepper

¹⁄₂

tsp1 ground cinnamon

¹⁄₂

tsp1 ground turmeric

¹⁄₂

tsp1 grated fresh ginger

Directions

Step 1

Preheat oven to 450 degrees F.

Step 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.

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