Simple Way to Make Any-night-of-the-week Roasted Cauliflower & Potato Curry Soup

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Roasted Cauliflower & Potato Curry Soup

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We hope you got insight from reading it, now let's go back to roasted cauliflower & potato curry soup recipe. You can have roasted cauliflower & potato curry soup using 22 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:

  1. Take 2 tsp of ground coriander.
  2. Take 2 tsp of ground cumin.
  3. Get 1 1/2 tsp of ground cinnamon.
  4. Prepare 1 1/2 tsp of ground turmeric.
  5. Get 1 1/4 tsp of salt.
  6. Get 3/4 tsp of ground pepper.
  7. You need 1/8 tsp of cayenne pepper.
  8. Use 1 of small head cauliflower, cut into small florets (about 6 c).
  9. Get 2 of tblsp extra-virgin olive oil, divided.
  10. Get 1 of large onion, chopped.
  11. Prepare 1 c of diced carrot.
  12. Provide 3 of large cloves garlic, minced.
  13. Prepare 1 1/2 tsp of grated fresh ginger.
  14. Get 1 of fresh red chili pepper, such as serrano or jalapeƱo, minced, plus more for garnish.
  15. Provide 1 (14 oz) of can no-salt-added tomato sauce.
  16. Provide 4 c of low-sodium vegetable broth.
  17. Take 3 c of diced peeled russet potatoes (1/2-inch).
  18. Get 3 c of diced peeled sweet potatoes (1/2-inch).
  19. Provide 2 tsp of lime zest.
  20. Prepare 2 of tblsp lime juice.
  21. Use 1 (14 oz) of can coconut milk.
  22. Prepare of Chopped fresh cilantro for garnish.

Steps to make Roasted Cauliflower & Potato Curry Soup:

  1. Preheat oven to 450 degrees..
  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..
  3. 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..
  4. 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..
  5. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through..
  6. Garnish with cilantro and chilies, if desired..
  7. Serve with a dollop of sour cream or yogurt, if desired..

Go beyond tossing the crunchy veg into salads with. This roasted cauliflower recipe is always a hit because roasting brings out cauliflower's natural The roasted cauliflower is a versatile dish. You could eat it as is as an accompaniment to any meal. Don't go any lower with your oven temperature here - a hot oven will create nice browning and crispy edges on your florets. This beautiful and delicious whole slow-roasted cauliflower topped with herb-butter is fantastic!

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