Cauliflower Sweet Potato Soup
Servings: 8
Ingredients
| Qty | Ingredient |
|---|---|
| 2 tsp | ground coriander |
| 2 tsp | ground cumin |
| 1 1/2 tsp | ground cinnamon |
| 1 1/2 tsp | ground turmeric |
| 1 1/4 tsp | salt |
| 3/4 tsp | ground pepper |
| 1/8 tsp | cayenne pepper |
| 1 ea | small head cauliflower, cut into small florets (about 6 cups) |
| 2 tbsp | extra-virgin olive oil, divided |
| 1 ea | large onion, chopped |
| 1 cup | diced carrot |
| 3 ea | large cloves garlic, minced |
| 1 1/2 tsp | grated fresh ginger |
| 1 ea | fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish |
| 1 ea | 14 oz can no-salt-added tomato sauce |
| 4 cups | low-sodium 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 tbsp | lime juice |
| 1 ea | 14 oz can coconut milk |
| ¼ cup | chopped fresh cilantro for garnish |
Preparation
- Preheat oven to 450 degrees F.
- Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl.
- Toss cauliflower in olive oil and dust with 1/2 of the spice mixture. Spread in a single layer on a rimmed baking sheet and roast until the edges are browned, about 15-20 minutes. Set aside.
- Saute the onion and carrot until starting to brown, 3 to 4 minutes. Reduce heat and continue cooking til the onion has softened, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.
- Stir in tomato sauce and simmer for 1 minute. Add broth, white beans, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat then reduce heat to a gentle simmer and cook, partially covered until the vegetables are tender, 35 to 40 minutes.
- Stir in coconut cream and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles.