24 Apr Roasted Cauliflower & Potato Curry Soup
Roasted Cauliflower & Potato Curry Soup
- 2 tsps ground coriander
- 2 tsps ground cumin
- 1 ½ tsps ground cinnamon
- 1 ½ tsps ground turmeric
- 1 ¼ tsps salt
- ¾ tsps ground pepper
- ⅛ tsps cayenne pepper
- 1 small head cauliflower, cut into small florets (about 6 cups)
- 2 tbsp extra-virgin olive oil, divided
- 1 large onion, chopped
- 1 cup diced carrot
- 3 large cloves garlic, crushed
- 1 ½ tsps grated fresh ginger
- 1 fresh red chilli or chilli flakes - both optional
- 400g can diced tomatoes
- 4 cups vegetable stock
- 3 cups diced potatoes (2cm pieces)
- 3 cups diced sweet potatoes (2cm pieces)
- 2 tsps lime zest
- 2 tbsps lime juice
- 1 270ml can coconut cream (Ayam brand if you can get it)
- Chopped fresh coriander for garnish
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.
Tips
To make ahead: Refrigerate for up to 5 days.
Nutrition Facts
Serving Size: about 1 1/2 cups
Per Serving: 272 calories; protein 5.3g; carbohydrates 33.4g; dietary fiber 7.2g
