Roasted Cauliflower & Potato Curry Soup

Name: Roasted Cauliflower & Potato Curry Soup Recipe
Prep time: 50 min
Cook time: 90 min
Total time: 140 min
Yield: 6
Ingredients: 2 tsp Coriander leaf dried; 2 tsp Cumin seed; 1.5 tsp Cinnamon ground; .75 tbsp Ground tumeric (by SUPERSNAZZ); 1.25 tsp Salt; .75 tsp Pepper black; .25 tsp Pepper red or cayenne; 1 head small (4 dia) Cauliflower raw; 2 tbsp Extra Virgin Olive Oil; 1 large Onions raw; 1 cup chopped Carrots raw; 3 clove Garlic; 1.5 tsp Ginger Root; 1 red chile pepper; 1.75 cup Hunt's Tomato Sauce no salt added; 4 cup Vegetable Broth; 3 cup diced Potato raw; 3 cup cubes Sweet potato; 1.75 cup Coconut milk (light); 2 tsp Lime Zest (by CAMBRIA94); 1 fl oz Lime Juice

Minutes to Prepare: 50
Minutes to Cook: 90

Number of Servings: 6

Ingredients

2 tsp Coriander leaf, dried 2 tsp Cumin seed 1.5 tsp Cinnamon, ground .75 tbsp Ground tumeric (by SUPERSNAZZ) 1.25 tsp Salt .75 tsp Pepper, black .25 tsp Pepper, red or cayenne 1 head, small (4" dia) Cauliflower, raw 2 tbsp Extra Virgin Olive Oil 1 large Onions, raw 1 cup, chopped Carrots, raw 3 clove Garlic 1.5 tsp Ginger Root 1 red chile pepper1.75 cup Hunt's Tomato Sauce, no salt added 4 cup Vegetable Broth 3 cup diced Potato, raw 3 cup, cubes Sweet potato 1.75 cup Coconut milk (light) 2 tsp Lime Zest (by CAMBRIA94) 1 fl oz Lime Juice

Directions

Preheat oven to 450°F. 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. 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, chile and the remaining spice mixture. Cook, stirring, for 1 minute more. 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. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.

Serving Size: 6 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CCHURCH137.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving