Roasted Cauliflower & Potato Curry Soup [Vegan]

Perfect for a winter’s evening at home, this curry-soup is packed with flavour and a generous helping of veggies, including cauliflower, potato and sweet potato - which are all rich sources of skin-loving antioxidant vitamin C.

Servings: 8

INGREDIENTS

•    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
•     1 ½ teaspoons grated fresh ginger
•     1 fresh red chili pepper,
•     1  can diced tomatoes
•     4 cups low-sodium vegetable stock
•     3 cups diced peeled potatoes 
•     3 cups diced peeled sweet potatoes
•     3 tablespoons lime juice
•     1 can coconut milk
•     Chopped fresh coriander & chili for garnish

•  2 teaspoons ground coriander
•  2 teaspoons ground cumin
•  1 teaspoon garam masala
•  2 teaspoons ground turmeric
•  1  teaspoon salt
•  1 teaspoon ground pepper
•  Pinch of cayenne pepper, to taste

METHOD

1. Preheat oven to 450 degrees F.
2. Combine all seasoning in a small bowl.
3. Toss cauliflower with 1 tablespoon oil & 1 tablespoon of seasoning mix in a large bowl.
4. Spread in a single layer on a baking sheet & roast until the edges are browned, 15 to 20 minutes. Set aside.
5. Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Cook onion and carrot. Add garlic, ginger, chili and the remaining spice mixture. Cook, stirring, for 1 minute more.
6. Stir in tomatoes & simmer for 1 minute.
7. Add stock, potatoes, sweet potatoes, &lime juice.
8. Cover and bring to a boil. Reduce heat & simmer. Stir occasionally, until the vegetables are tender, 35 to 40 minutes.
9. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with coriander & chili to taste.