You are|Are|Again} looking for idea recipes roasted cauliflower & potato curry soup that are appetizing? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious roasted cauliflower & potato curry soup should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of roasted cauliflower & potato curry soup, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare roasted cauliflower & potato curry soup delicious wherever you are, because as long as you know the trick, this dish is can become dish special.

Ingredients and seasonings required in make

1. Prepare 2 tsp ground coriander
2. Take 2 tsp ground cumin
3. Prepare 1 1/2 tsp ground cinnamon
4. Prepare 1 1/2 tsp ground turmeric
5. Use 1 1/4 tsp salt
6. Prepare 3/4 tsp ground pepper
7. Use 1/8 tsp cayenne pepper
8. Prepare 1 small head cauliflower, cut into small florets (about 6 c)
9. Take 2 tblsp extra-virgin olive oil, divided
10. Prepare 1 large onion, chopped
11. Take 1 c diced carrot
12. Take 3 large cloves garlic, minced
13. Prepare 1 1/2 tsp grated fresh ginger
14. Use 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
15. Prepare 1 (14 oz) can no-salt-added tomato sauce
16. Prepare 4 c low-sodium vegetable broth
17. Prepare 3 c diced peeled russet potatoes (1/2-inch)
18. Take 3 c diced peeled sweet potatoes (1/2-inch)
19. Prepare 2 tsp lime zest
20. Take 2 tblsp lime juice
21. Prepare 1 (14 oz) can coconut milk
22. Use Chopped fresh cilantro for garnish

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Wash and prep an average-sized cauliflower into evenly sized small florets and drizzle it with three to four tablespoons olive oil (be generous, not stingy here), then season with salt and pepper. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.

How to make:process Roasted Cauliflower & Potato Curry Soup:

1. Preheat oven to 450 degrees.
2. 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.
3. 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.
4. 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.
5. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through.
6. Garnish with cilantro and chilies, if desired.
7. Serve with a dollop of sour cream or yogurt, if desired.
8. Done and ready to serve!

Turn the cauliflower so it's resting dome-side up on the cutting board. Slice downward to cut it into four even wedges. Slice off just the inner core areas to get rid of the tough, fibrous stem. Sprinkle onto caulliflower and toss to evenly coat. Recipe Notes Bake time will slightly vary depending on the size of your florets or slices.

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