Step-by-Step Guide to Make Quick Roasted Cauliflower & Potato Curry Soup
Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Make Any-night-of-the-week Roasted Cauliflower & Potato Curry Soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Roasted Cauliflower & Potato Curry Soup is 8 1 1/2 cup. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can have Roasted Cauliflower & Potato Curry Soup using 22 ingredients and 7 steps. Here is how you cook that.
From “EatingWell Soups” by Meredith Corp.
The soup can be refrigerated for up to 5 days.
Per serving: 272 calories; 15 g fat (10 g saturated fat); 0 mg cholesterol; 33 g carbs; 8 g total sugars (added 0 g added sugar); 5 g protein; 7 g fiber; 509 mg sodium; 911 mg potassium. Nutritional bonus: 184 percent daily value of vitamin A; 87 percent vitamin C; 20 percent iron
Ingredients and spices that need to be Take to make Roasted Cauliflower & Potato Curry Soup:
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground turmeric
- 1 1/4 tsp salt
- 3/4 tsp ground pepper
- 1/8 tsp cayenne pepper
- 1 small head cauliflower, cut into small florets (about 6 c)
- 2 tblsp extra-virgin olive oil, divided
- 1 large onion, chopped
- 1 c diced carrot
- 3 large cloves garlic, minced
- 1 1/2 tsp grated fresh ginger
- 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
- 1 (14 oz) can no-salt-added tomato sauce
- 4 c low-sodium vegetable broth
- 3 c diced peeled russet potatoes (1/2-inch)
- 3 c diced peeled sweet potatoes (1/2-inch)
- 2 tsp lime zest
- 2 tblsp lime juice
- 1 (14 oz) can coconut milk
- Chopped fresh cilantro for garnish
Instructions 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.
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