Prep Time:50 minsAdditional Time:40 minsTotal Time:1 hr 30 minsServings:8Yield:8 servingsJump to Nutrition Facts

Prep Time:50 minsAdditional Time:40 minsTotal Time:1 hr 30 minsServings:8Yield:8 servings

Prep Time:50 mins

Prep Time:

50 mins

Additional Time:40 mins

Additional Time:

40 mins

Total Time:1 hr 30 mins

Total Time:

1 hr 30 mins

Servings:8

Servings:

8

Yield:8 servings

Yield:

8 servings

Jump to Nutrition Facts

Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman

Overhead view of ingredients for Roasted Cauliflower & Potato Curry Soup recipe spread on a countertop

Cook Mode(Keep screen awake)Ingredients2teaspoonsground coriander2teaspoonsground cumin1½teaspoonsground cinnamon1 ½teaspoonsground turmeric1¼teaspoonssalt¾teaspoonground pepper⅛teaspooncayenne pepper1small headcauliflower, cut into small florets(about6cups)2tablespoonsextra-virgin olive oil, divided1largeonion, chopped1cupdiced carrot3large clovesgarlic, minced1 ½teaspoonsgrated fresh ginger1fresh red chile pepper, such asserranoor jalapeño, minced, plus more for garnish1(14 ounce) canno-salt-added tomato sauce4cupslow-sodium vegetable broth3cupsdiced peeled russet potatoes (1/2-inch)3cupsdiced peeled sweet potatoes (1/2-inch)2teaspoonslime zest2tablespoonslime juice1(14 ounce) cancoconut milk¼cupchopped fresh cilantro for garnish

Cook Mode(Keep screen awake)

Ingredients

2teaspoonsground coriander

2teaspoonsground cumin

1½teaspoonsground cinnamon

1 ½teaspoonsground turmeric

1¼teaspoonssalt

¾teaspoonground pepper

⅛teaspooncayenne pepper

1small headcauliflower, cut into small florets(about6cups)

2tablespoonsextra-virgin olive oil, divided

1largeonion, chopped

1cupdiced carrot

3large clovesgarlic, minced

1 ½teaspoonsgrated fresh ginger

1fresh red chile pepper, such asserranoor jalapeño, minced, plus more for garnish

1(14 ounce) canno-salt-added tomato sauce

4cupslow-sodium vegetable broth

3cupsdiced peeled russet potatoes (1/2-inch)

3cupsdiced peeled sweet potatoes (1/2-inch)

2teaspoonslime zest

2tablespoonslime juice

1(14 ounce) cancoconut milk

¼cupchopped fresh cilantro for garnish

DirectionsPreheat oven to 450 degrees F.Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanMeanwhile, 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, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanStir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and 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 to 40 minutes.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanStir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanTo make aheadRefrigerate for up to 5 days.Originally appeared: EatingWell Magazine, January/February 2017; EatingWell Soup Cookbook

Directions

Preheat oven to 450 degrees F.Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanMeanwhile, 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, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanStir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and 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 to 40 minutes.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanStir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanTo make aheadRefrigerate for up to 5 days.

Preheat oven to 450 degrees F.

Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.

Overhead view of a pot of cauliflower for Roasted Cauliflower & Potato Curry Soup recipe

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, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.

Overhead view of a bowl of ingredients for Roasted Cauliflower & Potato Curry Soup recipe

Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and 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 to 40 minutes.

Overhead view of a pot of Roasted Cauliflower & Potato Curry Soup recipe

Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.

Overhead view of a bowl of Roasted Cauliflower & Potato Curry Soup recipe

To make ahead

Refrigerate for up to 5 days.

Originally appeared: EatingWell Magazine, January/February 2017; EatingWell Soup Cookbook

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Nutrition Facts(per serving)272Calories15gFat33gCarbs5gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.