Roasted Cauliflower & Potato Curry Soup
From “EatingWell Soups” by Meredith Corp.
The soup can be refrigerated for up to 5 days.
Per serving: 272 calories; 15 g fat (10 g saturated fat); 0 mg cholesterol; 33 g carbs; 8 g total sugars (added 0 g added sugar); 5 g protein; 7 g fiber; 509 mg sodium; 911 mg potassium. Nutritional bonus: 184 percent daily value of vitamin A; 87 percent vitamin C; 20 percent iron
Open in Cookpad AppCooking Instructions
- 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.
Reactions
Written by
Similar Recipes
-
Red Curry Coconut Potato Soup Red Curry Coconut Potato Soup
easy traditional thai soup that packs a punch
-
-
Vegetarian (Vegan) Garden Vegetable and Curry Soup Vegetarian (Vegan) Garden Vegetable and Curry Soup
This is a hearty, warm, and relatively healthy vegetarian soup that could easily be made vegan, and scaled. Conceptually simple, vegetables in water, this Asian-inspired curried variation of an American comfort classic is sure to impress with its diversity, ease of modification by ingredients, and it's natural ability warm bodies and hearts on a cold winter day.
aaron.mittelmeier -
Thai Coconut Curry Soup Thai Coconut Curry Soup
Loosely based on a Thai recipe from a cooking class I took in Ko Lanta, Thailand made from ingredients easily sourced from my small local grocery store. I tried to do it this way to make the recipe more accessible. Not everyone has access to an Asian supermarket..I like spicy food so this will make a very spicy soup. (we're talkin' north-eastern Thai spicy!) Adjust the amount of chiles to taste. I used turkey since it's leaner and cheaper here. Use chicken, shrimp, or any source of protein.
-
Savory Curry Soup Savory Curry Soup
This soup was adapted from an Indian curry sauce recipe, spicy and creamy. Everyone that eats it wants the recipe. Bonus: its dairy free and full of wonderful vegetables. Elaine Fujimura -
Curry Chicken Soup Curry Chicken Soup
Found a vegan recipe here and used it as insperation for this recipe. The first bite kick me in the back of my throat but after that it was really good, a little hot and a little sweet.
-
Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids
I made this recipe when my daughter did not eat any vegetables, but she ate them in soup. I wanted to use lots of vegetables!Be careful not to add too much white pepper, otherwise it will have a Chinese-like taste.Black pepper has better warming properties than white pepper. Recipe by moriam. (20 cm diameter pan.)
-
Creamy Red Thai Curry Squash Soup Creamy Red Thai Curry Squash Soup
This soup is filling and luscious, while still being bright and fresh with the addition of lime, lemongrass and chile. Its best made with kobocha squash, which gives the soup an unparalleled creaminess, but pumpkin or butternut squash will work and it will still be awesome. I like to serve this with a side of jasmine rice and garnish with a sprinkle of pumpkin seeds, cilantro and a drizzle of heavy cream.
-
Thai Curry Butternut Squash Soup Thai Curry Butternut Squash Soup
My Culinary Arts 2 Class played around with this recipe today.Nice soup for Fall. They added bacon and fried onion for texture and great flavor. It worked well.
-
Thai Coconut Curry Beef Soup Thai Coconut Curry Beef Soup
I love coming up with new recipes and this one is worthy of sharing. My spin in coconut Curry Miso.
-
Red Curry Vegetable Noodle Soup Red Curry Vegetable Noodle Soup
One of the best soups I've had in a while.This recipe is for InstaPot >>>> but you could cook it on the stove in a regular pot; cooking time is about 45 minutes using medium high heat <<<
Comments