Curried Cauliflower & Potato Soup

Roasting the cauliflower first adds depth. Some tomato and coconut milk give the broth a rich, silky texture.
Makes about 3 quarts
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2 tsp coriander

2 tsp cumin

11/2 tsp cinnamon

11/4 tsp turmeric

pinch cayenne pepper

1 small head cauliflower

2 TBL olive oil

1 large onion

1-2 carrots (for 1 cup diced)

3 large cloves garlic

11/2 tsp grated fresh ginger

1 tsp red chile pepper flakes

1 (14-16 ounce) can whole tomatoes, or no-salt tomato sauce

4 cups vegetable broth

2-4 russet potatoes (3 cups diced)

2-4 sweet potatoes (3 cups diced)

1 (14-ounce) can coconut milk

1 large lime

1 bunch cilantro

Preheat oven to 450ºF.

In a small bowl, combine

  • 2 tsp coriander
  • 2 tsp cumin
  • 11/2 cinnamon
  • 11/4 tsp turmeric
  • 11/4 tsp salt
  • 3/4 tsp pepper
  • pinch cayenne pepper

In a large bowl, toss

  • 1 head of cauliflower, cut into small florets (about 6 cups)
  • 1 TBL olive oil

Sprinkle with 1 TBL of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.

Meanwhile, in a large pot heat the remaining

  • 1 TBL olive oil

over medium-high heat. Add

  • 1 large onion, chopped
  • 1 cup diced carrot

and cook, stirring often, until starting to brown, 3-4 minutes. Reduce heat to medium and cook a few minutes more, stirring often, until the onion is soft. Add

  • 3 large cloves garlic, chopped
  • 11/2 tsp grated (or minced) fresh ginger
  • 1 tsp red chile pepper flakes
  • the remaining spice mixture

Cook, stirring, for 1 minute more.

Stir in

  • 1 (14-16 ounce) can whole tomatoes, or no-salt tomato sauce

scraping up any browned bits and breaking up the tomatoes, and simmer for 1 minute. Add

  • 4 cups vegetable broth
  • 3 cups diced peeled russet potatoes (1/2-inch)
  • 3 cups diced peeled sweet potatoes (1/2-inch)
  • 2 tsp lime zest
  • 2 TBL lime juice

Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially cover and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.

Stir in

  • 1 (14-ounce) can coconut milk
  • the reserved roasted cauliflower

Return to a simmer to heat through. Serve garnished with cilantro.

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