Roasted Cauliflower & Sweet Potato Curry Soup

Roasted Cauliflower

AND SWEET POTATO CURRY SOUP

Serves 6-8

You can easily substitute the spices for 3 tablespoons of a good curry blend.

2 teaspoons ground coriander

2 teaspoons ground cumin

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground turmeric

1 ¼ teaspoons salt

1 teaspoon ground pepper

1/4 teaspoon cayenne pepper

1 head cauliflower, cut into small florets

3 tablespoons extra-virgin olive oil, divided

1 large onion, minced

1 cup diced carrot

4 large cloves garlic, minced

2 teaspoons grated fresh ginger

1 (14 ounce)  can chopped organic tomatoes

5 cups chicken or vegetable stock

6 cups diced sweet potatoes (1/2-inch)

3 teaspoons lime zest

3 tablespoons lime juice

1 (14 ounce) can coconut milk

4 tablespoon Chopped fresh cilantro for garnish

Preheat oven to 325 degrees F.

Combine the curry powder or the mixture of coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a sheet pan . Roast the cauliflower until just cooked about 20 minutes. Remove =form the oven and set aside.

Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, about 5 minutes. Reduce heat to medium Add garlic, ginger, and the remaining spice mixture. Cook, stirring, for 1 minute more.

Stir in tomatoes and simmer for another minute. Add broth or stock, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender about 30-35 minutes.

Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and or yogurt if desired.