Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, roasted cauliflower & potato curry soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roasted Cauliflower & Potato Curry Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Roasted Cauliflower & Potato Curry Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have roasted cauliflower & potato curry soup using 22 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
- Prepare 2 tsp ground coriander
- Get 2 tsp ground cumin
- Get 1 1/2 tsp ground cinnamon
- Make ready 1 1/2 tsp ground turmeric
- Get 1 1/4 tsp salt
- Get 3/4 tsp ground pepper
- Make ready 1/8 tsp cayenne pepper
- Make ready 1 small head cauliflower, cut into small florets (about 6 c)
- Get 2 tblsp extra-virgin olive oil, divided
- Make ready 1 large onion, chopped
- Prepare 1 c diced carrot
- Take 3 large cloves garlic, minced
- Prepare 1 1/2 tsp grated fresh ginger
- Get 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
- Prepare 1 (14 oz) can no-salt-added tomato sauce
- Make ready 4 c low-sodium vegetable broth
- Prepare 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
- Take 1 (14 oz) can coconut milk
- Get 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.
So that is going to wrap it up with this exceptional food roasted cauliflower & potato curry soup recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
