Roasted Cauliflower & Potato Curry Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 278.1
  • Total Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,212.2 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 8.0 g
  • Protein: 6.3 g

View full nutritional breakdown of Roasted Cauliflower & Potato Curry Soup calories by ingredient


Introduction

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.

 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.
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 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

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.