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Roasted Cauliflower & Potato Curry Soup

Photographer Karla Conrad

Yield 8 servings

Servings 8

Active Time 50 minutes

Total Time 1 1/2 hours

In this curried soup, 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.

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-ounce can no-salt-added tomato sauce
  • 4 cups low-sodium vegetable broth
  • 3 cups diced peeled russet potatoes (1/2-inch)
  • 3 cups diced peeled sweet potatoes (1/2-inch)
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 1 14-ounce can coconut milk
  • Chopped fresh cilantro for garnish

Instructions

  1. Preheat oven to 450°F.
  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, chile 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. Serve garnished with cilantro and chiles, if desired.

Tips

Make Ahead Tips

  • Refrigerate for up to 5 days.

Nutrition

Per serving:

  • 272 Calories
  • Total Fat: 15 g
  • Saturated Fat: 10 g
  • Cholesterol: 0 mg
  • Carbohydrates: 33 g
  • Fiber: 7 g
  • Total Sugars: 8 g
  • Added Sugars: 0 g
  • Protein: 5 g
  • Sodium: 509 mg
  • Potassium: 911 mg
  • Folate: 74 mcg
  • Calcium: 86 mg
  • Carbohydrate Servings 2

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