How to Make Super Quick Homemade Roasted Cauliflower & Potato Curry Soup

Hey everyone, it is Jim, welcome to our recipe page. Today, we're going to prepare a special dish, How to Prepare Any-night-of-the-week Roasted Cauliflower & Potato Curry Soup. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Roasted Cauliflower & Potato Curry Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Cauliflower & Potato Curry Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 get started with this recipe, we must prepare a few ingredients. You can cook Roasted Cauliflower & Potato Curry Soup using 22 ingredients and 7 steps. Here is how you can achieve it.

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 Get to make Roasted Cauliflower & Potato Curry Soup:

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

Instructions to make 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.

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So that's going to wrap this up with this exceptional food Steps to Make Speedy Roasted Cauliflower & Potato Curry Soup. Thank you very much for your time. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!