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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 do that.

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

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