Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, roasted cauliflower & potato curry soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Roasted Cauliflower & Potato Curry Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Roasted Cauliflower & Potato Curry Soup is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook roasted cauliflower & potato curry soup using 22 ingredients and 7 steps. Here is how you cook it.

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

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

So that is going to wrap it up for this exceptional food roasted cauliflower & potato curry soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!