Roasted Cauliflower & Potato Curry Soup

eatingwell.com

John

2 teaspoons ground coriander

2 teaspoons ground cumin

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground turmeric

1 ¼ 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

1 ½ 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

Directions at eatingwell.com

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