2.1 KiB
Roasted Cauliflower & Potato Soup
Prep time: 30 minutes
Cook time: 40 minutes
Yields: 8-10 servings
- 1/4 cup Mild Curry Spice
- 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
- Preheat
450 degrees F.
- 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).
- 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.
- 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.
- Combine all ingredients
Stir in coconut milk and roasted cauliflower. Return to a simmer.
- 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