Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted cauliflower & potato curry soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Roasted Cauliflower & Potato Curry Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Roasted Cauliflower & Potato Curry Soup is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have roasted cauliflower & potato curry soup using 22 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
- Take 2 tsp ground coriander
- Get 2 tsp ground cumin
- Get 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
- Take 1/8 tsp cayenne pepper
- Make ready 1 small head cauliflower, cut into small florets (about 6 c)
- Take 2 tblsp extra-virgin olive oil, divided
- Take 1 large onion, chopped
- Get 1 c diced carrot
- Prepare 3 large cloves garlic, minced
- Prepare 1 1/2 tsp grated fresh ginger
- Prepare 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
- Get 1 (14 oz) can no-salt-added tomato sauce
- Get 4 c low-sodium vegetable broth
- Prepare 3 c diced peeled russet potatoes (1/2-inch)
- Prepare 3 c diced peeled sweet potatoes (1/2-inch)
- Get 2 tsp lime zest
- Get 2 tblsp lime juice
- Get 1 (14 oz) can coconut milk
- Get 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 this up with this special food roasted cauliflower & potato curry soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
