This is a slightly adapted recipe from Eating Well. The original recipe by Danielle Centoni calls for the addition of sweet potatoes and canned tomato sauce which I chose not to use. I also made a few other adjustments based on a similar recipe in Smitten Kitchen. This is a really healthy, incredibly flavorful seasonal recipe. Don’t skip roasting the cauliflower…it keeps the cauliflower a little more crunchy and gives it nice depth of flavor. The coconut milk adds a rich, creamy texture.
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ 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
- 2 large cloves garlic, minced
- 1½ teaspoons grated fresh ginger
- 1-2 peeled fresh tomatoes (diced)
- 4 cups chicken broth (original recipe used low sodium vegetable broth)
- 1-2 cups diced peeled russet* potatoes ( ½-inch) * I used red potatoes
- 1 (14 ounce) can lite coconut milk
- 2 teaspoons lime zest
- 2 tablespoons lime juice
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, 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 all but a cup or so roasted cauliflower. Return to a simmer to heat through. At this point I used an immersion blender to slightly process the soup to add a little thickness. Then returned the reserved roasted cauliflower to the pot and heated. Serve garnished with cilantro (and a dollop of plain yogurt if you wish).
To make ahead: Refrigerate for up to 5 days.