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Main Course, Soups, Stews and Chili
Potato| Multi-Potatoes, Russet
Cooking Style| Boil

Roasted Cauliflower & Potato Curry Soup

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Roasted Cauliflower & Potato Curry Soup

Ingredients

  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp ground turmeric
  • 1 ¼ tsp salt
  • ¾ tsp ground pepper
  • â…› tsp 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 carrots
  • 3 large cloves garlic minced
  • 1 ½ tsp grated fresh ginger
  • 1 fresh red chile pepper, such as serrano or jalapeno minced, plus more for garnish
  • 1 14-oz can no-salt-added tomato sauce
  • 4 cups low sodium vegetable broth
  • 3 cups diced peeled russet potatoes (1/2-inch)
  • 3 cups diced peeled sweet potatoes (1/2-inch)
  • 2 tsp lime zest
  • 2 Tbsp lime juice
  • 1 14-oz can coconut milk
  • fresh cilantro chopped for garnish

Instructions

  • Preheat oven to 450°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.
  • 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.
  • 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.
  • Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.

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Eating Local Potatoes is Not Just About Taste. It’s About Choosing Better.

When you cook a meal, you’re not just feeding your body, you’re living your values.
You’re choosing foods that come from the earth, nourish your family, and support a thriving, local food system. 

And when you share that meal with the next generation, you’re teaching them how to cook and how to care, about where food comes from, who grows it, and why it matters.

Learn more about local potatoes here.