24 Apr Roasted Cauliflower & Potato Curry Soup
Roasted Cauliflower & Potato Curry Soup
Preheat oven to 180℃.
Par boil or steam cauliflower pieces until just starting to go soft - do not cook them fully here.
Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Mix par cooked cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and mix again. Spread in a single layer on a baking tray. Roast the cauliflower until you have some lovely colour and starting to go brown, about 15 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, chilli and the remaining spice mixture. Cook, stirring, for 1 minute more.
Stir in tomato, scraping up any browned bits, and simmer for 1 minute. Add stock, potatoes, sweet potatoes, lime zest and juice. Add a little water if needed to get desired consistency. Cover and bring to a boil over high heat. Reduce heat to simmer, 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 coriander and chilli, if desired.
To make ahead: Refrigerate for up to 5 days.
Serving Size: about 1 1/2 cups
Per Serving: 272 calories; protein 5.3g; carbohydrates 33.4g; dietary fiber 7.2g