Roasted Cauliflower & Potato Curry Soup Roasted Cauliflower & Potato Curry Soup

In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

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• By: Danielle Centoni EatingWell Recipe Contributor

Ingredients 8 servings

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• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1½ teaspoons ground cinnamon
• 1½ teaspoons ground turmeric
• 1¼ teaspoons salt
• ¾ teaspoon ground pepper
• ⅛ teaspoon cayenne pepper
• 1 small head cauliflower, cut into small florets (about 6 cups)
• 2 tablespoons extra-virgin olive oil, divided
• 1 large onion, chopped
• 1 cup diced carrot

• 3 large cloves garlic, minced
• 1½ teaspoons grated fresh ginger
• 1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish
• 1 (14 ounce) can no-salt-added tomato sauce
• 4 cups low-sodium vegetable broth
• 3 cups diced peeled russet potatoes ( ½-inch)
• 3 cups diced peeled sweet potatoes ( ½-inch)
• 1 (14 ounce) can coconut milk
• 2 teaspoons lime zest
• 2 tablespoons lime juice