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By: Co+op

Recipe Information

Total Time: 45 minutes; 20 minutes active

Servings: 6

For a hearty, veggie-rich soup, try this method of roasting the vegetables before adding them to a curry-scented soup. The heat of the oven brings out the sweetness and adds a hint of char to the cauliflower, carrot and sweet potatoes.

Ingredients

  • 1 small cauliflower, chopped into ½ inch pieces
  • 1 large sweet potato, ½ inch cubes
  • 1 large carrot, ½ inch slices
  • 2 tablespoons extra virgin olive oil, divided
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 1 14-ounce can crushed tomatoes
  • 2 cups vegetable stock
  • 1 14-ounce can coconut milk
  • 1/4 cup cilantro

Preparation

  1. Preheat the oven to 425 F. Place the cauliflower, sweet potato and carrot in a large bowl, drizzle with half of the olive oil, and toss to coat. Spread on a large sheet pan. Roast for 20 minutes, until the vegetables are browned and tender when pierced with a paring knife. Cool on racks.
  2. While the vegetables roast, heat the remaining olive oil in a large pot over medium-high heat, then add the onions. Cook, stirring often, for about 5 minutes, then reduce the heat to medium-low and stir often for another 5 minutes. Stir in garlic and ginger and cook for 2 minutes, then stir in the coriander, cumin, cinnamon, turmeric, black pepper, cayenne and salt and stir until fragrant, about 2 more minutes.
  3. Add tomatoes, vegetable stock and coconut milk, stir well, and bring to a boil, then stir in the roasted vegetables. Reduce to simmer for 5 minutes, just to heat the vegetables through.
  4. Serve sprinkled with cilantro.

Serving Suggestion

Rice is always nice with a curry or pair this flavorful soup with some garlicky naan.

 

Nutritional Information

220 calories, 10 g. fat, 0 mg. cholesterol, 580 mg. sodium, 30 g. carbohydrate, 8 g. fiber, 6 g. protein

Source: https://www.grocery.coop/recipes/roasted-cauliflower-and-sweet-potato-curry-soup