Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted cauliflower & potato curry soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Roasted Cauliflower & Potato Curry Soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Roasted Cauliflower & Potato Curry Soup is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook roasted cauliflower & potato curry soup using 22 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
- Get 2 tsp ground coriander
- Make ready 2 tsp ground cumin
- Get 1 1/2 tsp ground cinnamon
- Make ready 1 1/2 tsp ground turmeric
- Make ready 1 1/4 tsp salt
- Prepare 3/4 tsp ground pepper
- Get 1/8 tsp cayenne pepper
- Get 1 small head cauliflower, cut into small florets (about 6 c)
- Take 2 tblsp extra-virgin olive oil, divided
- Get 1 large onion, chopped
- Get 1 c diced carrot
- Get 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
- Make ready 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)
- Prepare 3 c diced peeled sweet potatoes (1/2-inch)
- Take 2 tsp lime zest
- Get 2 tblsp lime juice
- Get 1 (14 oz) can coconut milk
- Prepare 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’s going to wrap it up with this special food roasted cauliflower & potato curry soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
