How Make Your Own Make Delicious Food Roasted Cauliflower & Potato Curry Soup Recipe

Roasted Cauliflower & Potato Curry Soup.

Roasted Cauliflower & Potato Curry Soup You can have Roasted Cauliflower & Potato Curry Soup using 22 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted Cauliflower & Potato Curry Soup

  1. Prepare of ground coriander.
  2. Prepare of ground cumin.
  3. You need of ground cinnamon.
  4. It's of ground turmeric.
  5. Prepare of salt.
  6. You need of ground pepper.
  7. You need of cayenne pepper.
  8. It's of small head cauliflower, cut into small florets (about 6 c).
  9. It's of tblsp extra-virgin olive oil, divided.
  10. You need of large onion, chopped.
  11. You need of diced carrot.
  12. It's of large cloves garlic, minced.
  13. Prepare of grated fresh ginger.
  14. It's of fresh red chili pepper, such as serrano or jalapeƱo, minced, plus more for garnish.
  15. It's of can no-salt-added tomato sauce.
  16. You need of low-sodium vegetable broth.
  17. You need of diced peeled russet potatoes (1/2-inch).
  18. It's of diced peeled sweet potatoes (1/2-inch).
  19. You need of lime zest.
  20. It's of tblsp lime juice.
  21. You need of can coconut milk.
  22. It's of Chopped fresh cilantro for garnish.

Roasted Cauliflower & Potato Curry Soup step by step

  1. Preheat oven to 450 degrees..
  2. 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..
  3. 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, chili and the remaining spice mixture. Cook, stirring, for 1 minute more..
  4. 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..
  5. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through..
  6. Garnish with cilantro and chilies, if desired..
  7. Serve with a dollop of sour cream or yogurt, if desired..

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