* 1+ red chile, minced, reserve slices for garnish
* 1 x 14oz can tomato sauce
* 4 cups vegetable broth
* 3 cups russet potatoes, peeled and diced
* 3 cups sweet potatoes, peeled and diced
* 2 teaspoons lime zest
* 2 tablespoons lime juice
* 1 x 14oz can coconut milk
* Chopped fresh cilantro
1. Preheat
450 degrees F.
2. Prepare cauliflower
Toss chopped cauliflower in 1 tablespoon of oil in a large bowl. Spinkle with 1 tablespoon of spice and toss again. Spread on a baking sheet and roast until browned (15 to 20 minutes).
3. Sautee veg
Heat the remaining oil in a large pot over medium head. Add onion and carrots. Stir until browned (3 to 4 minutes). Reduce to medium and cook for another 3 to 4 minutes. Add ginger, chile, and remaining spice. Cook for 1 more minute.
4. Boil soup
Stir in tomato sauce and simmer for 1 minute to deglaze pot. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover. Bring to boil over high heat. Reduce to medium to maintain a gentle simmer. Cook partially covered until vegetables are soft (30 to 40 minutes). Stir occasionally.
5. Combine all ingredients
Stir in coconut milk and roasted cauliflower. Return to a simmer.
6. Serve
Serve 1 1/2 cups per bowl. Garnish with cilantro and chile slices.
