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Before you jump to Roasted Cauliflower & Potato Curry Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to roasted cauliflower & potato curry soup recipe. To cook roasted cauliflower & potato curry soup you only need 22 ingredients and 7 steps. Here is how you do that.

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

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

Instructions 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.

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