Recipes: Roasted Cauliflower & Potato Curry Soup

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Roasted Cauliflower & Potato Curry Soup

Danielle Centoni
“In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.”

Ingredients

    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • 1½ teaspoons ground cinnamon
    • 1½ teaspoons ground turmeric
    • 1¼ teaspoons salt
    • ¾ teaspoon ground pepper
    • ⅛ teaspoon cayenne pepper
    • 1 small head cauliflower, cut into small florets (about 6 cups)
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 large onion, chopped
    • 1 cup diced carrot
    • 3 large cloves garlic, minced
    • 1½ teaspoons grated fresh ginger
    • 1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish
    • 1 (14 ounces) can no-salt-added tomato sauce
    • 4 cups low-sodium vegetable broth
    • 3 cups diced peeled russet potatoes ( ½-inch)
    • 3 cups diced peeled sweet potatoes ( ½-inch)
    • 2 teaspoons lime zest
    • 2 tablespoons lime juice
    • 1 (14 ounces) can coconut milk
    • Chopped fresh cilantro for garnish

Directions

  • 1Preheat oven to 450°F.
  • 2Combine 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.
  • 3Meanwhile, 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, chile, and the remaining spice mixture. Cook, stirring, for 1 minute more.
  • 4Stir 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.
  • 5Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.
  • To make ahead: Refrigerate for up to 5 days.