Vegetarian

Roasted Cauliflower and Potato Curry Soup is for Soup.

Roasted Cauliflower and Potato Curry Soup takes 50 minutes to prepare.

Roasted Cauliflower and Potato Curry Soup takes 90 minutes to cook.

Roasted Cauliflower and Potato Curry Soup makes 6 servings.

The ingredients for Roasted Cauliflower and Potato Curry Soup are:

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

Here is how you make Roasted Cauliflower and Potato Curry Soup:

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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user CCHURCH137.

The nutritional information for Roasted Cauliflower and Potato Curry Soup is:

• 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

Roasted Cauliflower and Potato Curry Soup is Indian cuisine.

The dietary needs meet for Roasted Cauliflower and Potato Curry Soup is Vegetarian