Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted cauliflower & potato curry soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Roasted Cauliflower & Potato Curry Soup is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Roasted Cauliflower & Potato Curry Soup is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook roasted cauliflower & potato curry soup using 22 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
- Make ready 2 tsp ground coriander
- Take 2 tsp ground cumin
- Make ready 1 1/2 tsp ground cinnamon
- Prepare 1 1/2 tsp ground turmeric
- Take 1 1/4 tsp salt
- Get 3/4 tsp ground pepper
- Prepare 1/8 tsp cayenne pepper
- Make ready 1 small head cauliflower, cut into small florets (about 6 c)
- Prepare 2 tblsp extra-virgin olive oil, divided
- Prepare 1 large onion, chopped
- Get 1 c diced carrot
- Make ready 3 large cloves garlic, minced
- Make ready 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
- Get 4 c low-sodium vegetable broth
- Take 3 c diced peeled russet potatoes (1/2-inch)
- Prepare 3 c diced peeled sweet potatoes (1/2-inch)
- Make ready 2 tsp lime zest
- Prepare 2 tblsp lime juice
- Make ready 1 (14 oz) can coconut milk
- Take Chopped fresh cilantro for garnish
Steps 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 this up for this special food roasted cauliflower & potato curry soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
