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.
- Egg Free
- Healthy Immunity
- High Fiber
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ground turmeric
- 1¼ teaspoons saltGreat Value Salt, 26 ozIn Stores OnlySEE EVERYDAY LOW PRICE
- 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
- 1½ 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 ( ½-inch)
- 3 cups diced peeled sweet potatoes ( ½-inch)
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1 (14 ounce) can coconut milk
- Chopped fresh cilantro for garnish
- Prep50 m
- Ready In1 h 30 m
- 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.
- To make ahead: Refrigerate for up to 5 days.
- Serving size: about 1½ cups
- Per serving: 272 calories; 15 g fat(10 g sat); 7 g fiber; 33 g carbohydrates; 5 g protein; 74 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 9,200 IU vitamin A; 52 mg vitamin C; 86 mg calcium; 4 mg iron; 509 mg sodium; 911 mg potassium
- Nutrition Bonus: Vitamin A (184% daily value), Vitamin C (87% dv), Iron (22% dv)
- Carbohydrate Servings: 2
- Exchanges: 3 fat, 2 vegetable, 1 starch
ORIGINALLY PUBLISHED ON EATINGWELL.COM
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