Potato Curry Soup with Roasted Cauliflower

A creamy, healthy soup, perfect for colder weather, integrates roasted cauliflower to add a depth flavor.

Ingredients

• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground turmeric
• 1 1/4 teaspoons salt
• 3/4 teaspoon ground pepper
• 1/8 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
• 1 1/2 teaspoons grated fresh ginger
• 1 fresh red chile pepper, 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 ( 1/2-inch)
• 3 cups diced peeled sweet potatoes ( 1/2-inch)
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 1 (14 ounce) can coconut milk
• Chopped fresh cilantro for garnish

Directions

1. Preheat oven to 450° F degrees.
2. In a bowl, mix coriander, cumin, cinnamon, turmeric, salt, pepper, and cayenne pepper. In a separate bowl, add cauliflower and 1 tablespoon of oil and toss until coated. Add 1 tablespoon of the spice mixture and toss until coated. Spread out on a baking sheet. Roast cauliflower for 15-20 minutes, until edges have browned.
3. While cauliflower is roasting, heat 1 tablespoon of oil in a large pot over medium high heat. Cook the onion and carrot, stirring frequently, until they begin to brown, about 3-4 minutes. Reduce to medium heat and cook until onion is soft, about 3-4 minutes. Mix in garlic, ginger, chile pepper, and last of spice mixture. Cook 1 minute, stirring constantly.
4. Mix in tomato sauce and simmer for 1 minute, scraping any browned bits stuck to pan. Mix in broth, both types of potatoes, lime zest, and lime juice. Cover the pot and bring to a boil over high heat. Reduce heat to a gentle simmer. Partially cover pot and continue to cook, stirring occasionally, for 35-40 minutes, until vegetables are tender.
5. Mix in coconut milk and cauliflower. Simmer until heated throughout. Garnish with cilantro and remaining chile peppers.