Low-Calorie • Vegetarian • Gluten-Free

Active 50 min

Total 1½ hrs

Roasted Cauliflower & Potato Curry Soup

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 silky texture. Serve with a dollop of sour cream or yogurt, if desired.

• 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)
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 1 14-ounce can coconut milk
• Chopped fresh cilantro for garnish

1. Preheat oven to 450°F.

2. Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small 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 rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.

3. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.

4. Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, 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, 35 to 40 minutes.

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

►► MAKE AHEAD: Refrigerate for up to 5 days.

Serves 8: about 1½ cups each

Calories 272 | Fat 15g (sat 10g) | Cholesterol 0mg | Carbs 33g | Total sugars 8g  (added 0g) | Protein 5g | Fiber 7g | Sodium 509mg | Potassium 911mg.

Nutrition bonus: Vitamin A (184% daily value) | Vitamin C (87% dv) | Iron (20% dv).