This Roasted Cauliflower and Potato Curry Soup is as healthy as it is delicious. It is warm and creamy and packed with curry flavors. Though the base of this soup is smooth and velvety, due to tomato sauce and coconut milk, it has a texture, too. Just like a good restaurant dish should be! And what is the healthy part of this recipe? It contains 5 vegetables that are good for your health. They are onions, carrots, Russet potatoes, sweet potatoes, and cauliflower itself.
Even if you are not a fan of cauliflower, you need to try this recipe. I promise it will change your mind! Because this perfectly spiced and a little crispy roasted cauliflower is truly scrumptious. Preparation of other ingredients can be done while the cauliflower is roasting. It really saves me cooking time.
To make the Roasted Cauliflower and Potato Curry Soup, you will need the following ingredients:
In a bowl, combine 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1½ teaspoons ground cinnamon, 1½ teaspoons ground turmeric, 1¼ teaspoons salt, ¾ teaspoon black pepper, ground, and ⅛ teaspoon cayenne pepper.
Preheat the oven to 450 °F. Meanwhile, place 1 head cauliflower cut into florets on a rimmed baking sheet. Drizzle over 1 tablespoon olive oil and sprinkle with 1 tablespoon of the spice mixture and toss.
Spread cauliflower in one layer and roast for 15-20 minutes. Set aside.
In a large pot over medium-high heat, heat 1 tablespoon olive oil and add 1 chopped onion and 1 diced carrot. Cook, stirring often, for 3-4 minutes. Then reduce heat to medium and cook, stirring, 3-4 more minutes until onions are soft.
Add 3 cloves minced garlic, 1½ teaspoons grated ginger, 1 minced red chili pepper, and the remaining spice mixture. Stir and cook for 1 minute more.
Stir in 1 (14-oz) can tomato sauce and scrape up any browned bits, simmer for 1 minute.
Add 4 cups vegetable broth, 3 cups diced Russet potatoes, peeled, 3 cups diced sweet potatoes, 2 teaspoons lime zest, and 2 tablespoons lime juice.
Increase heat to high, cover and bring to a boil. Then reduce heat to a gentle simmer and cook, partially covered and occasionally stirring, for 35-40 minutes or until the vegetables are tender.
Add in 1 (14-ounce) can of coconut milk and the roasted cauliflower. Bring to a simmer until heated through.
Serve in bowls and garnish with cilantro and chili.
This Roasted Cauliflower and Potato Curry Soup is full of beautiful flavors and spiciness. Give this healthy and delicious recipe a try and please come back to leave a review or comment below, letting us know how it turns out.
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