roasted cauliflower and potato curry soup

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Roasted Cauliflower & Potato Curry Soup

In this healthy cauliflower soup recipe, 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. Serve with a dollop of sour cream or yogurt, if desired.

Ingredients

  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1½ teaspoons ground cinnamon
  • 1 ½ 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
  • 1 ½ 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
  • ¼ cup chopped fresh cilantro for garnish

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