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