Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted cauliflower & potato curry soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Roasted Cauliflower & Potato Curry Soup is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Roasted Cauliflower & Potato Curry Soup is something that I’ve loved my whole life.
To begin with this particular 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:
- Prepare 2 tsp ground coriander
- Take 2 tsp ground cumin
- Prepare 1 1/2 tsp ground cinnamon
- Make ready 1 1/2 tsp ground turmeric
- Prepare 1 1/4 tsp salt
- Make ready 3/4 tsp ground pepper
- Make ready 1/8 tsp cayenne pepper
- Take 1 small head cauliflower, cut into small florets (about 6 c)
- Take 2 tblsp extra-virgin olive oil, divided
- Make ready 1 large onion, chopped
- Take 1 c diced carrot
- Make ready 3 large cloves garlic, minced
- Take 1 1/2 tsp grated fresh ginger
- Take 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
- Take 1 (14 oz) can no-salt-added tomato sauce
- Get 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
- Take 2 tblsp lime juice
- Take 1 (14 oz) can coconut milk
- Make ready 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 for this exceptional food roasted cauliflower & potato curry soup recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this webpage on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to roasted cauliflower & potato curry soup cooking. Go on get cooking!
