Recipe Perfect Roasted Cauliflower & Potato Curry Soup

Roasted Cauliflower & Potato Curry Soup ~ Happy Cooking - at the moment is being sought after by many community around us, one of them is Our. they indeed have get used to to take advantage of internet on smartphone to find information to be used idea. Therefore Our give Information about Roasted Cauliflower & Potato Curry Soup is can you make it example.

we could cook Roasted Cauliflower & Potato Curry Soup to take advantage of 22 ingredient 7 step. the following Your way for cook it.

The composition for cooking Roasted Cauliflower & Potato Curry Soup

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

The Instructions how to cook 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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