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Roasted Cauliflower & Potato Curry Soup we could cook Roasted Cauliflower & Potato Curry Soup using tools 22 ingredient 7 step. the following Your way for cook it.

The spices for cooking Roasted Cauliflower & Potato Curry Soup

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

The Instructions how to cooking 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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