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Roasted Cauliflower & Potato Curry Soup
Roasted Cauliflower & Potato Curry Soup

Before you jump to Roasted Cauliflower & Potato Curry Soup recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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We hope you got benefit from reading it, now let’s go back to roasted cauliflower & potato curry soup recipe. To cook roasted cauliflower & potato curry soup you need 22 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Roasted Cauliflower & Potato Curry Soup:
  1. Take ground coriander
  2. Get ground cumin
  3. Use ground cinnamon
  4. Take ground turmeric
  5. Get salt
  6. You need ground pepper
  7. Get cayenne pepper
  8. You need small head cauliflower, cut into small florets (about 6 c)
  9. You need tblsp extra-virgin olive oil, divided
  10. Take large onion, chopped
  11. Provide diced carrot
  12. Get large cloves garlic, minced
  13. Provide grated fresh ginger
  14. Use fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
  15. You need can no-salt-added tomato sauce
  16. Prepare low-sodium vegetable broth
  17. Use diced peeled russet potatoes (1/2-inch)
  18. You need diced peeled sweet potatoes (1/2-inch)
  19. You need lime zest
  20. Use tblsp lime juice
  21. Provide can coconut milk
  22. Get Chopped fresh cilantro for garnish
Instructions 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.

Go beyond tossing the crunchy veg into salads with. This roasted cauliflower recipe is always a hit because roasting brings out cauliflower's natural The roasted cauliflower is a versatile dish. You could eat it as is as an accompaniment to any meal. Don't go any lower with your oven temperature here - a hot oven will create nice browning and crispy edges on your florets. This beautiful and delicious whole slow-roasted cauliflower topped with herb-butter is fantastic!

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