Roasted Cauliflower and Sweet Potato Curry Soup

Name: Roasted Cauliflower and Sweet Potato Curry Soup
Total time: PT45M20M
Yield: 6
Ingredients: Ingredients 1 small cauliflower, chopped into &frac12; inch pieces 1 large sweet potato, &frac12; inch cubes 1 large carrot, &frac12; 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

By:

Co+op

Recipe Information

Total Time:

45 minutes; 20 minutes active

Servings:

For a hearty, veggie-rich soup, try this method of roasting the vegetables before adding them to a curry-scented soup.

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

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.
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.
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.
Serve sprinkled with cilantro.