Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, roasted cauliflower & potato curry soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
It's super easy to make and totally customizable with your favorite seasonings.</p> <p. Recipe courtesy of Food Network Kitchen. When roasted, cauliflower becomes nutty and buttery, but without any nuts or butter.
Roasted Cauliflower & Potato Curry Soup is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Roasted Cauliflower & Potato Curry Soup is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have roasted cauliflower & potato curry soup using 22 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
- Get 2 tsp ground coriander
- Take 2 tsp ground cumin
- Take 1 1/2 tsp ground cinnamon
- Get 1 1/2 tsp ground turmeric
- Prepare 1 1/4 tsp salt
- Get 3/4 tsp ground pepper
- Make ready 1/8 tsp cayenne pepper
- Prepare 1 small head cauliflower, cut into small florets (about 6 c)
- Take 2 tblsp extra-virgin olive oil, divided
- Get 1 large onion, chopped
- Make ready 1 c diced carrot
- Prepare 3 large cloves garlic, minced
- Prepare 1 1/2 tsp grated fresh ginger
- Get 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
- Make ready 1 (14 oz) can no-salt-added tomato sauce
- Make ready 4 c low-sodium vegetable broth
- Take 3 c diced peeled russet potatoes (1/2-inch)
- Prepare 3 c diced peeled sweet potatoes (1/2-inch)
- Get 2 tsp lime zest
- Prepare 2 tblsp lime juice
- Take 1 (14 oz) can coconut milk
- Get Chopped fresh cilantro for garnish
It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. This beautiful and delicious whole slow-roasted cauliflower topped with herb-butter is fantastic! This is the perfect Roasted Cauliflower, with wonderfully caramelized golden edges, and a tender but not mushy texture.
Instructions to make Roasted Cauliflower & Potato Curry Soup:
- Preheat oven to 450 degrees.
- 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, chili 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.
- Garnish with cilantro and chilies, if desired.
- Serve with a dollop of sour cream or yogurt, if desired.
One of the secrets to loving vegetables is to find the best ways to cook them, and. Whole roasted cauliflower, a great vegan alternative for the holidays, special occasions or everyday cooking. It's a delicious side or main dish. If you've only been eating cauliflower raw, you haven't seen anything yet. Go beyond tossing the crunchy veg into salads with.
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