# Roasted Cauliflower & Potato Soup

![Cauliflower Potato Curry Soup](/jpm/Recipes/src/branch/master/images/cauliflower_potato_curry_soup.png "Cauliflower Potato Curry Soup")

Prep time: 30 minutes

Cook time: 40 minutes

Yields: 8-10 servings

* 1/4 cup [Mild Curry Spice](/jpm/Recipes/src/branch/master/Spice%40Mixes%40and%40Rubs/Mild%40Curry%40Spice.md)
* 1 small head cauliflower, chopped
* 2 tablespoons olive oil
* 1 large onion
* 1 cup carrots, diced
* 1/4 cup garlic, diced
* 1 1/2 teaspoon ginger, diced
* 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.

## Nutrition information

Per Serving:

* 272 calories
* protein 5.3g
* carbohydrates 33.4g
* dietary fiber 7.2g
* sugars 8.3g
* fat 14.8g
* saturated fat 10.1g
* vitamin a 1900iu
* vitamin c 52.2mg
* folate 73.8mcg
* calcium 86.3mg
* iron 3.6mg
* magnesium 69.4mg
* potassium 910.5mg
* sodium 509.4mg

Exchanges:

* 3 fat
* 2 vegetables
* 1 starch