Roasted Cauliflower & Potato Curry Soup

Roasted Cauliflower & Potato Curry Soup and 

Seeded Whole-Grain Quick Bread served with fresh grapes make a meal fit for a king.

Recipe from EatingWell Magazine

Husband-Tested in Alice’s Kitchen

Makes Eight 1½ cup servings

As you make this rich and silky soup, your neighbors might come running over to see what smells so wonderful.  Even though there is chopping and roasting involved before the soup comes together, it will be totally worth the effort because it not only tastes really good, but it makes a large pot of deliciousness to last you a few days.  In fact, I thought it tasted even better the next day (as most soups do.) My husband loved this soup because it has a sweetness about it coming from the sweet potatoes and the roasted cauliflower.  Good enough for company on a cold winter’s night, serve it up with some homemade bread, some fresh grapes or a crisp green salad. 

2 teaspoons ground coriander

2 teaspoons ground cumin

1½ teaspoons ground cinnamon

1½ teaspoons ground turmeric

1¼ teaspoons kosher or sea salt

¾ teaspoon freshly 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 ½ teaspoons grated fresh ginger

1 fresh red chili pepper (serrano or jalapeño, minced, plus more for garnish, if desired)

1 (14 oz.) can no-salt-added tomato sauce

4 cups low sodium (or homemade) vegetable broth

3 cups diced peeled russet potatoes (½ inch dice) (I used unpeeled small red potatoes.)

3 cups diced peeled sweet potatoes (½ inch dice)

2 teaspoons fresh lime zest

2 Tablespoons fresh lime juice

1 (14 oz.) can coconut milk

Chopped fresh cilantro, for garnish, if desired

Preheat the oven to 450F.  Combine the coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl.  Toss the cauliflower with 1 Tablespoon olive oil and 1 Tablespoon of the spice mixture to coat.  Spread it in a single layer on a rimmed baking sheet.  Roast the cauliflower until the edges are browned, 15-20 minutes.  Set aside.  Meanwhile, heat the remaining 1 Tablespoon olive oil in a large soup pot over medium-high heat. Add the onion and the carrot and cook, stirring often, until starting to brown, 3-4 minutes. Reduce the heat to medium and continue cooking, stirring often, until the onion is soft, 3-4 minutes.  Add the garlic, ginger, chile, and the remaining spice mixture.  Cook and stir for 1 minute.  Add the tomato sauce, scraping up any browned bits, and simmer for 1 minutes.  Add the broth, potatoes, sweet potatoes, lime zest and lime 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, 35-40 minutes.  Stir in the coconut milk and the roasted cauliflower.  Return to a simmer until everything is heated through.  Serve garnished with cilantro and chiles, if desired.

Nutritional Information: (per 1½ cup serving) 272 calories; 15 g fat (10 g sat. fat); 33 g carbohydrates; 8 grams sugars (0 added sugars); 5 g protein; 7 g fiber; 509 mg sodium; 911 mg potassium