Roasted Cauliflower & Potato Curry Soup

Roasted Cauliflower & Potato Curry Soup

In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt.

Prep Time: 50 mins Active Time: 1 hr 30 mins Servings: 8 Yield: 8 servings

Ingredients

• 2 teaspoons ground coriander & cumin
• 1 tablespoon ground cilantro & cumin
• 1 1/2 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 tablespoon fresh ginger, grated
• 1 small head cauliflower or diced carrots
• 2 tablespoons extra virgin olive oil, divided
• 1 large onion, chopped
• 4 (14 oz) cans unsalted vegetable broth or broth
• 3 large cloves garlic, minced
• 2 teaspoons smoked red jalapeños, minced, plus more for garnish
• 1 1/4 pound red russet potatoes (1/2-inch pieces), cut and diced (1/2 inch)
• 3 cups diced peeled sweet potatoes (1/2-inch)
• 2 tablespoons lime juice
• 1 1/4 (14-ounce) can no-salt-added diced tomatoes
• 1 (14-ounce) can no-salt-added tomatoes
• Fresh basil cilantro for garnish

Preparation

• Preheat oven to 425 degrees F.

• Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with the oil on a large rimmed baking sheet. Roast the cauliflower until the florets are turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of your cream or yogurt.

• Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and cook, stirring often, until the onion are caramelized, 3 to 4 minutes. Reduce heat to medium and cook for 2 minutes. Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add lentils, potatoes and 2 tablespoons Dijon mustard. Cook; stir occasionally, until the vegetables are tender, about 20 minutes.

• Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add lentils, potatoes and remaining 1 tablespoon of Dijon mustard. Cook; stirring occasionally, until the vegetables are tender, about 20 minutes.

• Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add the roasted cauliflower and stir gently until evenly coated. Add lentils, potatoes and remaining 1 tablespoon of Dijon mustard. Return to a simmer to finish the sauce and sea to combine. Cook, partially covered and stirring occasionally, until the vegetables are tender, about 20 minutes. Reduce heat to low; cover and leave until warmed through. Serve garnished with cilantro and chiles, if desired.