Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted cauliflower & potato curry soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Roasted Cauliflower & Potato Curry Soup is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Roasted Cauliflower & Potato Curry Soup is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have roasted cauliflower & potato curry soup using 22 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
- Prepare 2 tsp ground coriander
- Make ready 2 tsp ground cumin
- Make ready 1 1/2 tsp ground cinnamon
- Take 1 1/2 tsp ground turmeric
- Make ready 1 1/4 tsp salt
- Make ready 3/4 tsp ground pepper
- Get 1/8 tsp cayenne pepper
- Get 1 small head cauliflower, cut into small florets (about 6 c)
- Make ready 2 tblsp extra-virgin olive oil, divided
- Get 1 large onion, chopped
- Take 1 c diced carrot
- Make ready 3 large cloves garlic, minced
- Get 1 1/2 tsp grated fresh ginger
- Make ready 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
- Prepare 4 c low-sodium vegetable broth
- Get 3 c diced peeled russet potatoes (1/2-inch)
- Make ready 3 c diced peeled sweet potatoes (1/2-inch)
- Get 2 tsp lime zest
- Get 2 tblsp lime juice
- Prepare 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 it up for this special food roasted cauliflower & potato curry soup recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
